. Sad day. Sad, sad day.
Okay, not that sad. But I bet you can guess what I'm referring to since it's Thursday.
Sad to say, but The Foamers experienced our first loss last week. I know, I know. We're still trying to work through it. But all good things must come to an end, right?
But I'm fairly certain drinks at the bar after the game cured all woes. So don't feel sorry for our team. We rebound rather quickly ☺
Oh, and these gooey, fudgy, outrageously chocolatey cookies helped a bit, too.
So what is there to say about these cookies except that they may be one of the most unique cookies I've made to date. Truly. First, they're flourless. And butterless. HUH?! I know. How in the world could they be even remotely good? Well they done one better than that. They were PHENOMENAL!
In some magical fashion, these cookies were gooey goodness 24/7. See these pictures here? These are after a night of sitting AND absolutely no microwave action. Yet look at all of that melted deliciousness?! I still have yet to figure out how they stay this way but you won't hear any complainig from me. The cookies actually remind me of an episode of the Food Networks's The Best Thing I Ever Ate, when Rocco Dispirito featured a double chocolate cookie from a New York bakery. To his wonder [and the bakers amusement], Rocco could never figure out their secret. So...I won't even try.
But regardless, it shouldn't take much convincing for you to try these out. Short ingredient list. Simple to make. Easy to stuff your face with. Good combo, I would say!
Wish The Foamers good luck tonight! I think we might start needing it .
- Before I started baking, I read a lot of the comments on the post I got this recipe from to see what kinds of things people had to say about these. And am I glad I did! There was a TON of great tips on correct ways to make meringue, which is essentially what you're making with the egg whites and powdered sugar. But the one tip I highly recommend is making sure your egg whites are at room temperature, otherwise you won't be able to stiffen them up. Also, make sure to NOT use a plastic bowl, always use a metal or glass bowl when making meringue.
- I do recommend clicking on over to Divine Baking to take a look at her picture tutorial of how to make these cookies. I found them very helpful when determining what consistency I needed, etc.
Adapted from Divine Baking
1-1/2 c. dark chocolate chips, divided
3 large egg whites, at room temperature
2-1/2 c. powdered sugar, divided
1/2 c. unsweetened cocoa powder
1 tbsp. cornstarch
1/4 tsp. salt
- Heat oven to 350F. Spray a baking sheet with nonstick cooking spray or line with parchment paper. Melt 1 cup of dark chocolate chips in microwave, stirring after 30 second intervals, until melted and smooth. Set aside to cool slightly.
- Using electric mixer, beat eggs whites in a large bowl until soft peaks form. Gradually beat in 1-1/4 cup of powdered sugar and continue beating until mixture resembles soft marshmallow creme.
- In a medium bowl, whisk together remaining 1-1/4 cup of powdered sugar, cocoa, cornstarch, and salt. On low speed, beat dry ingredients into meringue. Add in melted chocolate and remainig 1/2 cup of dark chocolate chips (dough will become extremely stiff).
- Place 1/2 cup powdered sugar in a bowl. Scoop out 1 tablespoon of dough and roll into a ball. Roll in powdered sugar, coating thickly. Place on prepared baking sheet about 2 inches apart.
- Bake 10 minutes or until puffed and tops are cracked. Let cool on baking sheet for about 10 minutes before removing to wire rack.
Yield: 18 cookies