Friday, April 19, 2013

dark chocolate crinkle cookies

These little beauties are both flourless and butterless. Which is amazing. Well, what is amazing that these cookies are delicious and they are flourless and butterless. Plus they are DOUBLE chocolate, and according to the blog that I found the recipe on, each cookie less than 72 calories a piece. What?!
This recipe may not have butter or flour, but it does have eggs, and these ones need to be beaten to soft peaks.
I'm a Pennsylvania chocolate snob, so I only use Hershey. But, use what you like!
This dough is very thick- don't let that worry you.
Roll into balls and roll through powdered sugar. The original recipe says it makes 24 cookies, but I ended up with 18.
These cookies ended up ooey, and gooey, and so delicious. AND they stayed fudgy for days!
Dark Chocolate Crinkle Cookies
Recipe orginally found on Picklee!
1 1/2 cups bittersweet chocolate chips
3 large egg whites, room temperature
2 1/2 cups powdered sugar- divided into 2 1 cup portions and 1 1/2 cup portion
1/2 cup unsweetened cocoa powder
1 Tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 350 degrees. Spray a large cooking sheet with non-stick spray. Melt 1 cup of chocolate chips in the microwave until fully melted. Cool slightly. Using a hand mixer, beat room temperature egg whites into soft peaks. Gradually beat in 1 cup of the powdered sugar. Add 1 cup powdered sugar, salt, cocoa powder and cornstarch to the batter and mix until combined. Add in melted chocolate chips and 1/2 cup whole chocolate chips. Dough will become very thick. Using a teaspoon, roll cooking into balls with hands and then roll through reserved powdered sugar. Place balls of dough evenly about 2 inches apart on cookie sheet. Bake in oven until cookies crack on top and are set- about 10 minutes. Cool on a cookie rack and enjoy!