deep dark chocolate cookies

Okay, so I couldn't wait until later to post my first one.  Now I didn't make this just now, but it is definitely a good recipe that I made not too long ago.  Besides, my first recipe needs to be chocolate because that is just the way it is.  Now these cookies arent just any ordinary cookies.  They are dark chocolate perfection where you need a glass of milk with it.  My dad described them as a candy, which I can see where he got that.  They are GLUTEN FREE because there is no flour or butter, which is pretty cool if you ask me.  There IS a whole lot of chocolate, which again, is awesome.  They are so intense, its insane.  They are super gooey and yummy if you eat them warm or at room temperature, and fudgy if you eat them cold. so whatever floats your boat will be good!!  I got this one from pinterest (as many of my recipes will be from), which is amazing.


Just as a side note, the dough is delectable. 

umm dont these look absolutely heavenly?!

Deep Dark Chocolate Cookies

taken from: www.divine-baking.com

Nonstick vegetable oil spray (pam or something like that)
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided - i didnt have bittersweet, so i used semisweet, and it was still delectable.  but to keep the gluten free going, bittersweet is essential)
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (The other 1 1/2 cup is to coat the dough in, you don't need as much as it says.)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

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 cup sugar. Continue beating until mixture resembles soft marshmallow creme.

Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. 

Add the lukewarm chocolate and 1/2 cup chocolate chips (dough will become extremely 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.

Yield: Makes about 36

Preparation: 30 minutes

Total time: 50 minutes