A friend sent me this recipe asking if we could try to make these gluten-free, dairy-free cookies. I'm not sure if I've ever said no to cookies, but she definitely had me when the first ingredient was chocolate!
They turned out even better than expected: little balls of molten-chocolate goodness! I've made them a couple of times since the initial trial, and I have to restrain myself from eating them all. Best of luck!
Ingredients:
1-1/2 cups bittersweet chocolate chips (about 9 ounces), separated
3 large egg whites, room temperature
2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch (or arrowroot if you avoid corn)
1/4 teaspoon salt
2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch (or arrowroot if you avoid corn)
1/4 teaspoon salt
Instructions:
Preheat oven to 350°F. Line a cookie sheet with parchment paper, or spray it will cooking spray.
Melt 1 cup chocolate chips in a double boiler over medium heat. 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 cream.
On low speed, add dry ingredients (1 cup sugar, cocoa, cornstarch, and salt) into the meringue mixture.
Mix lukewarm chocolate mixture 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. (These cookies don't rise or grow like a typical cookie, so you can crowd the pan.)
Bake until puffed and tops crack, about 10-15 minutes. Try to let the cookies cool a few minutes before devouring them. They are still yummy even after they cool, but the center will lose it's molten-chocolate quality.
