Flour-less Gooey Dark Chocolate Cookies
Show of hands, who doesn’t love chocolate? You there, in the back, put your hand down, you can’t not love chocolate! I think there is a law somewhere that says you have to love chocolate or, at least, in my world there is… I know that everyone here at the kids belts office LOVES chocolate and since I love them, I make these cookies for them! Annnd… since I do love my employees, I want them to be healthy and these cookies seem to be a better alternative prepackaged cookies. Keep reading though! Don’t give up on this recipe because you think it’s “health food” and therefore tastes like cardboard.
When I say healthier, I know that I may lose a few of you readers, but I promise, you will not think these are “health food”. Yes, it’s true that they don’t contain flour, or egg yolks or oil, but they taste AMAZING! The best way to describe it is, they taste like a perfect brownie, crunchy edges with a melty, gooey center. You have to try these at least once and if you are disappointed, you can tell me about it. (I originally found this recipe on Pinterest)
Nonstick vegetable oil spray
1½ cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2½ cups powdered sugar, divided (I used 2 cups)
½ cup unsweetened cocoa powder
1 tablespoon cornstarch
¼ teaspoon salt
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.
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.
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).
Place 1/2 cup sugar in bowl. Roll 1 rounded teaspoon of 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 on rack 10 minutes. Transfer to rack; cool.
Yield: Makes about 24
Word of warning…. You will be tempted to eat them right out of the oven because of the chocolaty goodness you have been smelling for the past 15 minutes, don’t, I repeat, DON’T do it! The inside of the cookie is about 2 degrees shy of hot lava and you will ruin your taste-buds for the rest of the cookies. I may or may not know this from experience….