C – I was in the middle of the bake-a-thon …
Two cookies down. Lots more to go. Hour three was going well. There was no stopping me … Well, there was one thing. I actually had to work. A two-hour client meeting that I needed to be in. Yikes!
It was rescheduled to the middle of the bake-a-thon. This doesn’t look good for me. I didn’t have any time to spare.
Thank goodness Be Mind. Be Human. invested in a few new toys like a new oven, a bigger food processor and a hand mixer. Can’t wait until we get a bigger kitchen so we can fit a stand mixer in there. Right now, this kitchen is too small for one.
No more whipping things for hours by hand. I was so glad I didn’t have to whip this up by hand. I don’t even want to think about how awful my arms would have felt afterwards. Thank goodness I had a machine to do all the hard work.
These flour-less dark chocolate cookies were amazing. They tasted like crispy chocolate marshmallows. Light and fluffy, but really rich in chocolate. People at the hack-a-thon really liked it.
I am so glad these were a big hit. They were pretty hard to make with that hand mixer. Next time I make these it will be with a stand mixer. Using a hand mixer to beat eggs whites to soft peaks is easy. But, making a marshmallow fluff with this takes much longer. It was a tough 20 minutes watching over the mixture and whirling it about with the hand mixer. This is where the bake-a-thon was getting to my patience. Is it done yet? Is it done yet? Maybe, now? Nope.
| Flour-less Dark Chocolate Cookies |
- 1½ cups bittersweet chocolate chips
- 3 large egg whites, room temperature
- 2 cups powdered sugar, divided (plus ½ cup for cookie coating)
- ½ cup unsweetened cocoa powder
- 1 Tbsp cornstarch
- ¼ tsp salt
- Preheat oven to 350 degrees
- Line baking sheet with parchment paper.
- Melt 1 cup chocolate chips in a double boiler. Cool slightly.
- Using stand mixer, beat whites in large bowl to soft peaks.
- Gradually beat in 1 cup sugar.
- Continue beating until mixture resembles soft marshmallow cream. About 15 to 20 minutes.
- Whisk 1 cup sugar, cocoa, cornstarch and salt in medium bowl to blend.
- On low speed, add dry ingredients into meringue mixture.
- Mix lukewarm chocolate mixture and ½ cup chocolate chips (dough will become very stiff).
- Place ½ 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.
- Transfer to rack to cool.
- Store in an air tight container.
- Serve.
- Enjoy!
The cookies turned out great. I wish the instructions would have told me not to place them so close. They spread out. A lot of them didn’t make it into the hack-a-thon because they didn’t meet my aesthetic requirements.
Rich, delicious and great for a big party of people who love sweets.
Adapted from: http://www.picklee.com/2012/02/07/deep-dark-chocolate-cookies-butter-flourless/
Ahhh, Chocolate Crackles. A huge crowd pleaser. We’ve made the batter the night before and it works really well.
I hate it when meetings are scheduled in the middle of activities I’d rather be doing.
Me too.
Chocolate is beautiful! I want one of these