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.
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!
These cookies were amazing. Instead of buttering the cookie sheet, I used parchment paper, which always works good for meringue cookies and macarons. I also sprinkled a little powdered sugar on top after they finished cooking. I will definitely make again!