Prep 30 mins
Cook 10 mins
These dense and chewy cookies are made without butter or flour, and have an intense chocolate flavour. This recipe is from the Bon Appétit Test Kitchen (Bon Appétit Magazine, June 2008). Can also roll cookies in sugar prior to baking.
- nonstick vegetable cooking spray
- 1 1⁄2 cups bittersweet chocolate chips, divided (about 9 ounces)
- 3 large egg whites, room temperature
- 2 cups powdered sugar, divided (can also use granulated sugar)
- 1⁄2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1⁄4 teaspoon salt
- Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray. 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).
- Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).
- Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.
These are quite possibly the best cookies I've ever eaten. Simply amazing.
I was in the mood for cookies, but I was out of flour. This recipe really came in handy! The cookies have a rich, fudgy, kind of brownie-like texture and are great. (And I didn't even add the solid chocolate pieces to the dough.) I've got three recommendations for my fellow bakers, though. 1. When you beat the eggs after adding the sugar, keep in mind that "soft marshmallow creme" means that the batter will still be a little bit runny, but it'll be okay. (I kept waiting for it to firm up more.) 2. Do grease your pans as the recipe indicates! I rarely grease cookie pans, and my cookies almost always turn out fine, but as these are a little lower in fat than most cookies, they will stick to the pan if it isn't lightly lubricated. 3. If you plan on making the recipe in batches, be aware that the dough dries out very quickly. I only used one pan for the first batch, so I still had some dough leftover. By the time I got to use the pan again, the dough was starting to dry out. If it dries out too much, I would probably cover the dough with a damp paper towel and stick it in the microwave for a couple of seconds (it seems to work for other foods that have lost some of their moisture). I think this recipe could even be made low-carb without too much fuss. This is definitely a keeper! Thanks for sharing it!
These are the BEST cookies I have EVER made!!! If you love dark chocolate, you have to try these. Promise you won't be disappointed. I've made them 3 times already since finding this recipe just a couple weeks ago. I always roll mine in powdered sugar before baking which I would highly recommend. YUMMY!