These dark chocolate cookies are not only rich, but they’re butter and flour free making for a little lower calorie count. I whipped these bad boys up for a dinner we were going to where we were responsible for dessert. I loved that it involved bittersweet chocolate chips and cocoa powder – the good stuff.
You Will Need:
- 2 cups bittersweet chocolate chips
- 2 1/2 cups powdered sugar (save 1/2 cup for rolling your cookies in)
- 3 egg whites
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon organic cornstarch
- 1/4 teaspoon salt
Preheat oven to 350°F.
Melt 1 cup chocolate chips for about two minutes. Be sure to stir a bit to work out the clumps. You can use a microwave for this or a double boiler on the stove top. Take off and cool slightly, but do not let it harden.
With an electric mixer beat your egg whites in bowl to soft peaks. Start to beat in 1 cup powdered sugar and continue beating until it’s soft and creamy.
In a separate bowl whisk together 1 cup powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, start to beat dry ingredients into what will now be your meringue. Next, mix in the melted chocolate and 1/2 cup whole chocolate chips. Blend evenly.
In another small small bowl put 1/2 cup of the powdered sugar in a ball. Roll 1 tablespoon of the dough into a ball, roll and coat in the sugar, then place on baking sheet. Repeat with all the dough, spacing the small balls about 2-3 inches apart.
Bake for about 10-12 minutes, until the tops are puffing and cracking. Cool before serving.