Flourless Chocolate Cookies
These little cookies are delicious and rich! They are gooey inside with a crispy outside – and taste pretty similar to a flourless chocolate cake, hence why I chose to change their name to “Flourless Chocolate Cookies”. The original recipe calls them “Deep Dark Chocolate Cookies”. To make them, my sister and I made a little visit to the kitchen in the dorm next door – something we should do much more frequently. For this recipe, I would recommend using a mixer to beat the egg whites. However, if you don’t have access to one (or are looking for a good arm workout) you can beat them using a whisk. I couldn’t quite get the egg white’s to the soft peak stage, but they turned out fine regardless. If you decide to use a whisk, just be sure the egg whites are white, fluffy, and stay on the end of the whisk when you lift it up out of the bowl.
This is the next-door kitchen that I should take advantage of more often!
Makes about 1 1/2 dozen cookies
Recipe adapted from: Divine Baking
Ingredients:
- 1 1/2 cups bittersweet chocolate chips, divided
- 3 large egg whites
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Method:
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Using an electric mixer or whisk, beat the egg whites in a large bowl until they reach the soft peak stage. Gradually beat in 1/2 cup of powdered sugar.
- Melt 1 cup of chocolate chips in a microwave-safe bowl for about 2 minutes, stirring twice. Cool slightly.
- In a separate bowl, stir together 1 cup of powdered sugar, cocoa, cornstarch and salt.
- Beat the cocoa mixture into the egg whites.
- Stir in the lukewarm melted chocolate and 1/2 cup chocolate chips.
- Place 1/2 cup of powdered sugar into a bowl.
- Roll 1 rounded tablespoon of dough into a ball. Roll in the powdered sugar, until it is covered with a fairly thick coating.
- Place cookies on prepared cookie sheets, 2 inches apart.
- Bake for 10 minutes, and once they are cool enough to handle without falling apart, transfer them to a wire rack to cool.
The cookies getting ready to go into the oven!
Yum!
About the Author
Rachel Budke Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.
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I just made these and they’re SO good! Obsessed
I’m glad you got to make them!!! :)