Deep Dark Chocolate Cookies-No butter & Flourless

By trf0ster

Ingredients

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

Details

Servings 1
Adapted from picklee.com

Preparation

Step 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.
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 cream.

Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue
Mix lukewarm chocolate mixture and 1/2 cup chocolate chips (dough will become very stiff).


Place 1/2 cup sugar in 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 on rack 10 minutes.