These cookies are so yummy! The best thing about them is that they are naturally allergen free! There is no flour, no butter, etc. Love it!
Sorry I've been absent from blogging for quite some time...I haven't been feeling great. More on that later! The important thing now, is super yummy cookies!!!
(I really love exclamation marks if you can't tell!!!!!!)
The very tasty cast of characters.
First, you want room temperature egg whites.
Whisk together the cocoa powder, 1 cup of powdered sugar, tapioca starch and salt.
Umm...yum...melt 1 cup of chocolate chips in the microwave. I microwave for 30 seconds at a time, stir the chocolate and microwave for another 30 seconds until it's all melted! I prefer these allergen free chocolate chips that actually melt perfectly!
Now we start to use the mixer. Use an electric mixer to beat the egg whites until soft peaks form. Gradually add 1 cup of powdered sugar to the egg whites.
Next, gradually add the cocoa mixture you whisked together earlier.
Then, stir in the lukewarm melted chocolate. Lastly, add in the final 1/2 cup of chocolate chips. The dough will be very stiff and tough to stir.
This is my biggest problem after I add the melted chocolate. It's just such a shame you can't get it all into the mixing bowl. Okay, not that sad, in fact, I'm so glad so that I can lick the bowl!
Roll the dough into balls about the size of a tablespoon. Roll in powdered sugar.
Bake at 400 degrees for 10 minutes. Do not over-bake! They are really gooey and so good when not over-baked! They are a lot easier to bake on the silicone baking mats. They tend to stick, especially if you let them sit too long. My mom asked me to mention the tip that it's easiest to get them off of the pan by flipping the spatula upside down. I showed her this tonight and she was so excited!
We actually quadrupled the batch and got 96 cookies. So each batch will yield 24 cookies. Special thanks to my mom for doing all the work and letting me just take pictures!
Enjoy these guys, they're so good!
Like I said, gooey on the inside. I have 2 thoughts when I look at this picture 1) Yum! 2) man I need to get a manicure!
Dark Chocolate Cookies
Prep Time: 20 Minutes
Total Time: 30 Minutes
Yield: 24 Cookies
1 1/2 cups Semi-Sweet Chocolate Chips, Divided
3 Egg Whites, Room Temperature
2 1/2 cups Powdered Sugar, Divided
1/2 cup Cocoa Powder
1 Tbsp. Tapioca Starch
1/4 tsp. Salt
Preheat oven to 400 degrees. Line two baking sheets with silicone baking mats.
Melt 1 cup of chocolate chips in microwave with 30 second intervals. Stir every 30 seconds. Let cool slightly.
Whisk 1 cup of powdered sugar, cocoa, tapioca starch and salt in a medium sized bowl.
Using electric mixer, beat room temperature egg whites until soft peaks form. Gradually add 1 cup of powdered sugar. The consistency of the meringue will become like a marshmallow cream. Gradually beat the cocoa mixture into the meringue. Stir in the melted chocolate. Stir in the last 1/2 cup of chocolate chips. Dough will be very stiff.
Roll dough into 1 tablespoon size balls and roll until coated in powdered sugar. Place on prepared baking sheets, approximately 2 inches apart.
Bake about 10 minutes at 400 degrees. The tops will crack and cookies will puff when done. Remove from oven and cool on racks 3-5 minutes. Transfer cookies to rack and cool. Enjoy!