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The BEST Chocolate Cookies Ever

Earlier this week, when I was an empty-nester, I had lots of time to browse and enjoy blogs. . .hopping from one to another, pinning, and finding more and more things to interest me.  One thing I found as I went from one blog to another, which led to another (and, unfortunately, I can't remember who directed me to these. . .but this is the original author) were these Deep Dark Chocolate Cookies.  Wow.
I couldn't stop thinking about them.  I know it's crazy.  I am crazy.  But finally, I couldn't take it any longer and just made them.  One thing that was keeping me from it was that I don't have a lot of chocolate lovers in this house and was afraid I'd make them and then be the only one to eat them.  My mother-in-law happens to be here, though, and loves chocolate cookies as much as I do so I finally had a partner in crime.  I'm so sorry it took me days on end to just do it. Or maybe I'm not.  I've eaten too many.

Anyhow, this is how I made them. . .not exactly like Amira, but close.  I'll tell you this too, in case you are craving them but not sure if you have the time. . .I walked into my kitchen with my camera at 8 p.m. tonight and walked out, with cookies cooling on the rack, the ingredients put away, and dishwasher running with dirty dishes, at 9 p.m.   Earlier I was hoping to make these so my eggs had been sitting out. . .they need to be at room temperature.
 There aren't too many ingredients. . .in addition to three eggs at room temperature, you need powdered sugar (~ 2 cups), 1+ cup chocolate (I used semi-sweet, the recipe calls for bittersweet. . .I also used some Nestle Dark Chocolate chips), salt, cornstarch, and cocoa powder.  That's it!  Notice anything?  GLUTEN FREE!

I started by melting 1 cup of semi-sweet Tollhouse chips in the microwave, 30 seconds at 70%, stirring until smooth (it took two rounds for my microwave).  I did this first b/c they need to cool off a bit before incorporating them into the cookie mix.

Stirred after 30 seconds
Stirred until smooth after another 30 seconds

Next I separated the eggs. . .you only need the whites for these cookies.
I'll save the yolks for scrambled eggs in the morning. . .I know there are probably some custards out there I could use them for but 1-2 sweets in the house at a time is enough!

Once the eggs are separated, beat them until soft peaks form (I just used my hand mixer and a small-ish bowl for this. . .there really isn't a ton of batter -- my recipe tonight made 33 small (but very rich!) cookies.

I tried to capture the peaks that eventually form but it's (obviously) night time and the lighting in my kitchen doesn't complement the wall/counter colors for great pictures anyway.  I probably beat these egg whites about a minute to get them from here to there.

Next I added 1/2 cup powdered sugar to the egg whites, beating just until incorporated.
Amira said "until it resembles marshmallow creme".  Easy enough.  I put this aside and sifted together 1 cup powdered sugar, 1/2 cup unsweetened cocoa, 1 T cornstarch, and 1/4 t. salt.
I always, always sift my dry ingredients together. . .I really think it's an important step that shouldn't be skipped.  This is what happened when I was finished "gently" sifting these ingredients:
So, I just push all of this through so it all incorporates smoothly into the egg white/sugar mixture.
I don't know if you notice or not, but I don't generally sift into a bowl (why dirty another dish?). . .I just sift onto waxed paper, then transfer it to where it goes. . .in this case right into the egg white mixture.
Mix just until combined.
I know these seem rich and chocolate-y enough and why would you add more but since it's already melted and cooled anyway (and you need the batter a bit stiffer). . .go ahead and put the melted bittersweet/semi-sweet/or whatever kind of chocolate you picked and melted in:

Wow, huh?
O.K., confession time.  The first time I made these (last night) I stopped here.  I didn't add anything else, didn't roll them in sugar or anything. . .at this point I lined my baking sheet with parchment paper, dropped them on and baked them. 
 And they turned out great, but weren't "pretty" because the sugar wasn't there.  So, for the second batch I did what the recipe said and rolled them in powdered sugar.

While the first batch, without the additional sugar, were rich and fudgy without being sweet. . .these were prettier and had a melt-in-your-mouth quality because of the sugar.  My boys like the "plain" ones but I prefer these.
Since my mother-in-law was keeping me company in the kitchen last night when I first tried these cookies we decided, for the last few, I'd add some dark chocolate chunks to the batter (even though it seemed like over-kill to me).  I kept going back to the picture on Amira's blog that had the melty center because of the chips.  So. . .before I scooped out the last few dough balls, I threw in a couple of chips:
I just incorporated 2-3 chips in around the dough.
Bake at 350 degrees for 10 minutes.
Allow to cool on baking sheet for 10 minutes before transferring to a wire rack.  Good luck waiting for them to cool completely :)
There are so many incredible qualities about these cookies.  First off, they are rich and true to their flavor (even thinking maybe adding a little strong coffee to the batter?).  Secondly, they are crisp on the outside and tender and chewy on the inside.  My husband likened them to brownies but I'm not a huge brownie fan and loved these. . .so. . .I get it a little -- they *are* fudgy.  Thirdly, I highly, highly, recommend *all* of the chocolate and sugar.  When I made them tonight I made them full-out.  It seems like too much while you are doing it but the end result is worth it.

So. . .there you have it.  I have no idea how to make a "printable version" but you can cut-and-paste from here, right?  Here goes:

Fudgy Dark Chocolate Cookies:
3 egg whites, at room temperature
approximately 2 cups powdered sugar, divided
1 cup semi-sweet or bittersweet chocolate, melted and cooled
1/2 cup dark chocolate chips/chunks
1/2 cup unsweetened cocoa powder
1 Tablespoon cornstarch
1/4 teaspoon salt

Mix egg whites until soft peaks form.  Add 1/2 cup powdered sugar and beat just until incorporated. 
In separate bowl, sift together 1 cup powdered sugar, the cocoa powder, cornstarch, and salt.  Gently add this to the egg white mixture.  Once combined, add the cooled, melted chocolate.  The batter will be stiff. 
If using additional chocolate chips/chunks, incorporate those into the batter now. 
Roll small balls of cookie dough in reserved powdered sugar and place on parchment-lined baking sheet.  Bake in a 350 degree oven for 10 minutes, or until edges look dry and tops are cracked.  Remove from oven and cool 10 minutes on cookie sheet, then transfer to a wire rack. 
Here are some more recipes from Divine Baking that I'd like to try:
Cinnamon Roll Cake
Hot Fudge Peanut Butter Bars
Brownie Tart - although this one would only be for an extreme chocaholic reason I think. . .it's almost too much?
Red Velvet Cupcakes - I love red velvet cake but have never made it from scratch. . .
Triple Caramel Cupcakes
Chocolate Salted-Caramel Cupcakes
Vanilla Bean Bundt Cake - as soon as I purchase some vanilla beans. . .Thomas would love this as his birthday cake!

What do you think about these recipes?  Too much?  Not your taste?  I love baking sweets (usually) more than I enjoy eating them. . .except this time.  Let's see if another of Amira's recipes makes me as crazy as the cookies I posted here :)  Again, I promise. . .easy.  And it can be adapted for you.

~ Jenni


  1. I had tried to post a comment yesterday and my computer locked up :(. These do look yummy and I imagine without the flour they would be fudgy. They look a lot like chocolate crinkle cookies, just GF!


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