Flourless Chocolate Cookies

I am not really into fad diets and eating. But this gluten-free chocolate cookie might actually be sent from the chocolate deities themselves.

Whenever I am going to a potluck or other such event, I am obligated to make these cookies. It is actually expected for me to walk through the door with a tupperware container brimming with these chocolately creations. This is no exaggeration, just ask the female varsity rowers on the UGA Rowing team.

The only downside to these cookies is the patience needed. It involves the whipping of egg whites, and if done incorrectly then they will not turn into a dough but instead stay as a liquid batter. This has actually happened to me. So I baked it into a pie/brownie thing. Still delicious and enjoyed though.

UPDATE: THE FRIDGE IS A MAGICAL MACHINE THAT CAN TURN LIQUIDY BATTER INTO COOKIE DOUGH. That is all.

If you are ready to create and consume a cookie that is quite possibly 90% chocolate and sugar and then bless the person who discovered the use of the cocoa bean, keep on reading. These cookies are so magnificently rich and fudge like, that you might actually fall in love. When you decide to share these marvelous creations, be prepared to bask in the amount of compliments you shall receive. Chocolate buys love.

If you are a novice to whipping egg whites or have not done it in a while, I recommend going on Google and searching for a picture guide to the different peaks. I usually do this when I have not made something that involves whipping in a while.

Flourless Chocolate Cookies

Yes this is an Instagram photo. I deleted the original off my phone like the blonde that I am.

Ingredients

3 egg whites, room temperature or defrost in microwave 11-15 seconds

dash of cream of tartar, optional but will make whipping easier

dash salt, optional

1 tbsp cornstarch

2 cups powdered sugar, divided into two 1 cups, + 3/4 cup powdered sugar for topping the cookies

1/2 cup cocoa powder

1 1/2 cups chocolate chips, divided into 1 cup and a 1/2 cup

Directions

1. Prepare a large cookie sheet and preheat the oven to 350.
2. In a glass bowl, melt 1 cup of the chocolate chips in the microwave for about 1 minute. Once taken out of microwave, stir to make completely smooth.
3. In a mixer, preferably, whip the egg whites, with the optional cream of tartar, until soft-medium peaks form. It takes about 3-5 minutes on high. 
• When you pull out the whisk, the peak that forms should be able to stand up with only the tip slightly fallen down.
4. Slowly, on high, beat in the 1 cup of powdered sugar into the egg whites.
• One spoonful at a time until the egg white-sugar mixture starts to resemble marshmallow cream and is shiny in appearance.
5. In a medium bowl, combine to other 1 cup sugar, 1/2 cup cocoa powder, 1 tbsp cornstarch and salt. Whisk together.
6. Add the previous mixture to the egg white-sugar meringue mixture, until fully incorporated. 
• Should thicken a bit. If it does not thicken completely do not fret, the melted chocolate should do the trick.
7. Pour in the melted chocolate, it should be lukewarm, and the 1/2 cup of chocolate chips.
8. Stir until a nice thick dough occurs.
• If the dough is still batter consistency, place in the refrigerator for 30 minutes-1 hour. This will cause the chocolate to harden and make the batter take on a more dough-like consistency.
9. In a small bowl, add the 3/4 cup powdered sugar.
10. Roll the dough into small balls, about 1 tbsp sized, and deposit into the powdered sugar.
11. Roll each ball until completely covered in sugar and then place on sheet. 
• Do  not skimp on the sugar. You can never have too much. 
12. Place the sheet into the oven and bake for 10-12 minutes.
• The tops should looked cracked and they have puffed out a bit.
13. Allow to cool and harden for 20-30 minutes before removing from the sheet.
• They come out very soft and if you mess with them they will fall apart and be a mess.

Nutritional Information (made 30 cookies, 1 serving is one cookie)

Calories 59, Fat 0.8g, Cholesterol 0mg, Sodium 8mg, Carbohydrates 12.0g, Dietary Fiber 0.2g, Sugars 10.9g, Protein 0.8g