When I saw this recipe, I thought of my mother who has celiac. This cookie recipe has no flour or butter...that's right. NO flour or butter. I was afraid that it might not taste very good, but I was so wrong!
Mike and I were watching a movie after having dinner, and I really wanted something sweet to wrap things up. This didn't take me very long to mix up and once they were finished, I had to control myself to keep from eating them all! They really are that good!
My only mistake was not allowing the egg whites ample time to peak. Also, I just saw that I didn't have the eggs at room temperature either...oops! Lesson learned, but it didn't really impact the taste, just the look of them!
Here's the recipe!
Ingredients:
1 1/2 cups bittersweet chocolate chips, divided (I used semisweet instead)
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (I used two cups and it was still pretty sweet)
1/2 cup unsweetened cocoa powder
1 tablespoon corn starch
1/4 teaspoon salt
Preheat oven to 350*. Spray two cookie sheets with non-stick spray, set aside.
Melt 1 cup (I accidentally did 1 1/2 cups) chocolate chips in a small bowl, using the microwave. Set aside. (takes about two minutes)
Using an electric mixer, beat the egg whites until they are soft peaks.
Gradually beat 1 cup of sugar. Continue to beat until the mixture resembles a marshmallow creme.
In another bowl, whisk together 1 cup of sugar, cocoa powder, corn starch and salt.
On low speed, beat the dry ingredients into meringue.
Stir in melted chocolate and 1/2 cup chocolate chips. The mixture will start to become stiff.
Roll the dough into balls, roll them into powdered sugar coating generously, and place them on the cookie sheets.
Bake at 350* until the cookies puff and the tops crack, about 10 minutes. Let them cool on sheet for 10 minutes, then remove to cool surface to cool completely.
Enjoy!
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