My mom called me the other day to see if she could use a different bowl with her Kitchenaid mixer. I asked her where the Kitchenaid bowl was. Oh. It’s in the sink. I don’t feel like washing it.
Now I know where I get my dish-washing-phobia. My mom would rather take the time to call me and find out my opinion on using a plastic bowl with her Kitchenaid instead of taking the 2 minutes to wash the correct bowl.
I’m not criticizing her. I’m just surprised I didn’t resort to that idea myself at some point. (By the way, she said it didn’t work very well. Bummer.)
These cookies are my new best friend. They are intensely dark. And they are gluten-free, which is always a plus. It’s nice to be able to make some legit baked goods for gluten-free friends. I feel like people with food allergies are always getting a work-around. Like years ago when my parents told my lactose-sensitive brother Nathan to pour orange juice over his Fruit Loops because they had forgotten to bring his formula on our vacation. (For the record, he liked it. Gross. I guess that’s how 6-year-olds roll though.)
Since these cookies have whipped eggs, they kind of melt in your mouth. I don’t mean that in the cliché sense, I mean they actually disappear faster than normal, just like a meringue dissolves on your tongue almost instantly. Which just makes you want to take another bite even faster; except that they are so rich you might have to stop and breathe with your head between your knees for a few seconds. Or chug milk. Eric and I couldn’t stop eating them, which probably explains why we are out of milk.
Deep Dark Chocolate Cookies
Source: Divine Baking
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup (additional) powdered sugar, for rolling
Preheat oven to 350°F. Spray a baking sheet with nonstick spray, or instead use parchment paper or silpats. Melt 1 cup chocolate chips in the microwave, stirring every 30 seconds until just melted. Cool slightly.
Using an electric or stand mixer, beat whites in large bowl to soft peaks (use the whisk if using a stand mixer). Gradually beat in 1/2 cup powdered sugar. Continue beating on high until mixture resembles soft marshmallow creme.
Whisk 1 1/2 cup powdered sugar, cocoa, cornstarch, and salt in a medium bowl. On low speed, beat dry ingredients into the meringue. (I switched to the paddle attachment on my mixer here).
Stir in lukewarm chocolate and 1/2 cup chocolate chips. Dough will become very stiff.
Place 1/2 cup powdered sugar in a 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.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets for 5 minutes, then remove to cooling rack.
Makes about 18 cookies.