January 2, 2010 § 10 Comments
Am I supposed to stop posting cookie recipes after Christmas? Unfortunately I’m terribly disorganized, and many pre-holiday photos are still lingering sadly in the tunneling clutter of my file system. But today the last cookie recipe sees the light of day! Although I suspect there will be more to come. I mean, what occasion are cookies not appropriate for?
These cookies are another recipe that’s naturally gluten-free, and impossibly easy. Plus no butter, which would normally be sacrilege but in meringue recipes is actually acceptable (especially when there’s a large quantity of chocolate). Egg whites are beaten with sugar into a thick cream, and then you add cocoa powder and chocolate for intense chocolate flavour. A roll in powdered sugar makes the cookies all pretty and snowy-looking, which I’m a sucker for, and it turns out many others are too!
I sort of expected a recipe based on meringue to turn out airy and light, but these cookies are seriously rich, dense, and fudgy. If you’re anything like me, you will love them. The only thing I minded was they were a tiny bit too sweet for my tastes. I thought about skipping the sugar roll at the end, but it makes them so pretty that I don’t think I can leave it out. Instead I might try reducing the sugar in the dry ingredient mix by half a cup or so.
Dark Chocolate Cookies – from Epicurious
- 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
- 3 large egg whites, room temperature
- 2 1/2 cups powdered sugar, divided (next time I might use 1/4 or 1/2 cup less)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Preheat oven to 400°F. Butter 2 large baking sheets or line with parchment.
Gently melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; let cool.