Dark Chocolate Cookies

these cookies are not for the faint of heart

Sterling had a hankering for chocolate this week, so being a good wife I got him some non-dairy peppermint patties (I should really make these but I really don't enjoy enrobing things in chocolate). They were gone in a flash (it was a pint sized container of little guys!). I found this recipe via pinterest and was thinking of trying it out last Friday.

Seeing that I had a hair appointment, worked sat, had a dinner party planned, and a party to attend, I didn't get around to it until today. It was well worth the wait. These suckers are intense- so get ready for a chocolate and sugar coma! They are easy to make with ingredients I had on hand, and they are dairy and flour free (provided the ingredients you use are checked)! The original recipe is posted here on Epicurious, below is my slightly altered version.

ingredients prepped

Dark Chocolate Cookies
makes about 2 dozen

1 1/2 cps bittersweet chocolate chips (about 9 oz), divided (I used semi sweet only because the cheaper chocolate chips that are dairy free are semi and not bittersweet which is why I reduced the sugar from the original recipe by 1/2 cup)

3 large egg whites, at room temperature ( I used dehydrated whites and reconstituted with water according to the package to the equivalent of 3 whites)

2 cups powdered sugar, divided 

1/2 cup unsweetened cocoa powder (mine was a mix of dutched and regular- Hershey's dark cocoa)

1 tablespoon cornstarch

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Preheat oven to 400°F. 

Prep 2 baking sheets with silpat mats or parchment paper. 

Melt 1 cup chocolate chips in glass bowl in microwave, stirring occasionally for about 2 minutes. 

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup powdered sugar. Continue beating until mixture holds soft-med peaks.  Add vanilla extract.

Whisk 1/2 cup powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, stir dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff). If the mixture is too gooey or warm, refrigerate for a bit to stiffen it up.

Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. 

Place on prepared sheet pan. Repeat with remaining dough, spacing about 2 inches apart (12 per sheet pan). 

Bake until puffed and tops crack, about 10 minutes. (mine didn't really puff). Put baking pans on cooling racks for at least 10 minutes or until cool. Gently peel paper or silpat from the back of the cookie.

before the bake

I underbaked the first batch of these by a couple minutes. They were still tasty, but a bit more fragile than the second batch. These cookies should be firm on the outside but gooey and fudgy on the inside, but not so soft that they fall apart.

Sterling approved

Happy eating and have a happy and safe Halloween!