the skew view

Deep Dark Flourless Chocolate Cookies* 

(recipe source here)

Ingredients:

Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Directions:
1. Preheat oven to 350°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.

2. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme.

3. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. 

4. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

5. Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. 

6. Repeat with remaining dough, spacing 2 inches apart.

7. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Yields about 18.

*my dough was very gooey and turned out better as brownies, but, either, way, enjoy!

*this recipe is gluten & diary free.

 

I shared my flourless brownies at Bible Study last week and the Pastor stated, and I quote, "These are the best brownies I have ever had in my life!" (Gluten & diary free) Success!