&Follow SJoin OnSugar
 

Follow Me on Pinterest

About Me

http://www.cookinginpajamas.com

Check out the Cooking In Pajamas website for information on cooking classes and service offered.

Twitter

Featured Author
Featured Author
view my recipes
Featured Author

Categories

 


Blog Search

    Bringing back the lost art of home cooking.
    Email |
    |
    Feb 4, 2013 7:06AM

    5 Ingredient Flourless Dark Chocolate Cookies



    Craving something chewy and chocolately?  Yeah...me too. Whip up a batch of these flourless dark chocolate cookies. The flour has been replaced with whipped egg whites, which give the cookies a light and chewy texture. No one would ever guess that there is no flour in these cookies, nor would anyone guess that each cookie has only 72 calories.  In addition, look how gorgeous they are.  Perfect for a holiday cookie swap, Passover or a bake sale.


    Flourless Dark Chocolate Cookies

    Makes about 24 cookies
    Each cookie is approx. 72 calories

    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

    Instructions:

    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.

    Transfer to rack, cool.

    0 Comments ~ Posted By GwennW

    Post A Comment

    To post comments, please log in or register.