These are some of the best cookies I have ever made. They are a perfect mix of chewy, crispy and ooey gooey deliciousness. The outer shell of the cookie is a little crispy, similar to a french macaroon or meringue, and the middle is chocolaty and gooey, which makes up the ultimate cookie in my opinion.
I was immediately drawn to this recipe on pinterest because it was a flour-less cookie, making it gluten free. I was also happy to see that they have no butter and come in at about 72 calories per cookie. You have to try this recipe when you get a chance. They are positively addicting and best served warm out of the oven. Actually, writing this blog post is making me crave them right now..I think I'll go whip up a batch.
Flour-less Ooey Gooey Double Dark Chocolate Cookies (recipe comes from www.picklee.com)
Makes 24 cookies
Ingredients:
1 1/2 cups bittersweet chocolate chips (about 9 ounces)
3 large egg whites, room temperature
2 cups powdered sugar, divided (plus extra for dusting)
1/2 cup unsweetened cocoa powder
1 tbsp cornstarch
1/4 tsp salt
1. Preheat oven to 350 degrees F. Grease two baking sheets with non stick spray or line with parchment paper.
2. Melt 1 cup of chocolate chips in a glass bowl in microwave, stirring twice, about 1.5 to 2 minutes. Cool slightly.
3. In a bowl of an electric mixer, beat egg white to soft peaks. Gradually add in 1 cup of powdered sugar. Continue beating on med-high until mixture resembles soft marshmallow cream.
4. Whisk 1 cup of powdered sugar, cocoa powder, cornstarch and salt in a medium bowl. On low speed, add in dry ingredients to egg white mixture.
5. Slowly mix in the lukewarm chocolate mixture and 1/2 cup of chocolate chips (dough will become stiff)
6. Place rounded tablespoons of dough onto prepared sheets (to coat with sugar after baking) OR roll 1 rounded tablespoon dough into a ball; roll into powdered sugar to coat and place on baking sheet. Place cookies 2 inches apart.
7. Bake for about 10 minutes until puffed and tops crack. Cool baking sheet on rack for 5 minutes. Transfer to rack and cool. I like to eat them warm out of the oven.
**If you did not roll dough in sugar, dust cookies with powdered sugar once cooled.
These are some of the best cookies I have ever made. They are a perfect mix of chewy, crispy and ooey gooey deliciousness. The outer shell of the cookie is a little crispy, similar to a french macaroon or meringue, and the middle is chocolaty and gooey, which makes up the ultimate cookie in my opinion.
I was immediately drawn to this recipe on pinterest because it was a flour-less cookie, making it gluten free. I was also happy to see that they have no butter and come in at about 72 calories per cookie. You have to try this recipe when you get a chance. They are positively addicting and best served warm out of the oven. Actually, writing this blog post is making me crave them right now..I think I'll go whip up a batch.
Flour-less Ooey Gooey Double Dark Chocolate Cookies (recipe comes from www.picklee.com)
Makes 24 cookies
Ingredients:
1 1/2 cups bittersweet chocolate chips (about 9 ounces)
3 large egg whites, room temperature
2 cups powdered sugar, divided (plus extra for dusting)
1/2 cup unsweetened cocoa powder
1 tbsp cornstarch
1/4 tsp salt
1. Preheat oven to 350 degrees F. Grease two baking sheets with non stick spray or line with parchment paper.
2. Melt 1 cup of chocolate chips in a glass bowl in microwave, stirring twice, about 1.5 to 2 minutes. Cool slightly.
3. In a bowl of an electric mixer, beat egg white to soft peaks. Gradually add in 1 cup of powdered sugar. Continue beating on med-high until mixture resembles soft marshmallow cream.
4. Whisk 1 cup of powdered sugar, cocoa powder, cornstarch and salt in a medium bowl. On low speed, add in dry ingredients to egg white mixture.
5. Slowly mix in the lukewarm chocolate mixture and 1/2 cup of chocolate chips (dough will become stiff)
6. Place rounded tablespoons of dough onto prepared sheets (to coat with sugar after baking) OR roll 1 rounded tablespoon dough into a ball; roll into powdered sugar to coat and place on baking sheet. Place cookies 2 inches apart.
7. Bake for about 10 minutes until puffed and tops crack. Cool baking sheet on rack for 5 minutes. Transfer to rack and cool. I like to eat them warm out of the oven.
**If you did not roll dough in sugar, dust cookies with powdered sugar once cooled.
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