Cookies. Back to cookies, my all time love (though pie is a close second). I decided to experiment with another “flourless” (ie Gluten Free) recipe, not because I eat GF (nor medically need, obviously) but simply because when I saw this recipe, I liked in. It is *pure chocolate*. No flour, no butter, only egg whites and then powdered sugar, cocoa and melted chocolate. They are sort of like brownies, quite gooey on the inside and simply delicious. Happy I tried them out.
Ingredients
3 cups dark chocolate chips, divided
6 egg whites
3 cups powdered sugar, divided
1 cup good quality unsweetened cocoa powder
6 teaspoons cornstarch
A pinch kosher salt
For topping: about 1 1/2 almonds
For topping: about 1 teaspoon sea salt
Directions
Preheat oven to 400F. Line baking sheets with silpat or parchment paper.
Melt 2 cups of the chocolate chips over a double broiler, stirring constantly. (Alternatively, melt them in the microwave for 30 seconds at a time, stirring in between, for about 2 minutes). Let cool slightly while you whip the egg whites.
In the work bowl of your stand mixer, fitted with the whisk attachment, beat the egg whites with medium speed until soft peaks form. With the going, slowly mix in 1 cup of the powdered sugar and keep beating until the mixture resembles fluffy marshmallow fluff.
In a separate bowl, mix together rest of the powdered sugar, cocoa powder, cornstarch, and kosher salt. With the mixer on low, gradually add the dry ingredients into the egg white mixture. By hand, stir in the melted chocolate and the other remaining chocolate chips until combined.
Use a spoon or a cookie scoop, drop a tablespoon balls of dough about 2-inches apart on the baking sheet. Top with few almonds and bake until puffed up and beginning to crack, 10 minutes. As soon as the cookies come out of the oven, sprinkle with sea salt and transfer them to a rack to cool.
