Wednesday, June 19, 2013

Flourless Chocolate Fudge Cookies

    The most important thing I've learned in my "quest" to make good gluten-free desserts for my mom is to try out recipes that are naturally gluten-free. This skips the messiness of dealing with a mixture of different flours and playing around with proportions. When it comes to these cookies, they are more delicious than any chocolate cookies I've had that do have wheat flour in them. These are fudgy and oh-so-chocolatey; when they come out of the oven, you will think they're under-baked, but they will set and become gooey perfection.

 I made these to take to dinner at my friend's house a couple of weeks ago, and they were a huge hit. This weekend is my sweet 16, and the night before we are having a dinner at my house for our relatives coming from out of town; I'm in charge of dessert, so this past week I made about 70 of these, and have stashed them in the freezer. And seriously, I've managed to restrain myself and not sneak very many out as a late-night snack (but only barely). This week I've been celebrating not only crazy party preparations, but also a new favorite cookie!
Flourless Chocolate Fudge Cookies
(slightly adapted from Picklee)

1 1/2 cups (9 oz) bittersweet chocolate chips
3 large egg whites, at room temperature
1 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
1/3 cup hot chocolate mix or sweetened cocoa powder, for rolling cookies

Preheat oven to 350°F. Spray 2 large  baking sheets with nonstick spray or line with parchment paper. 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 1/2 cup sugar. Continue beating until mixture resembles soft marshmallow fluff.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, add dry ingredients into meringue mixture.
Mix lukewarm chocolate mixture and 1/2 cup chocolate chips (dough will be very soft; let it sit for about a minute and it will thicken enough to roll).
Place hot chocolate mix or sweetened cocoa in a shallow bowl or on a plate. Roll 1 rounded tablespoon dough into ball; roll in chocolate, 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.
    -makes about 2 dozen cookies; recipe doubles/triples well


Jill Cornell said...

These are the best chocolate cookies ever. Seriously, why are waiting. Make a double batch. They are that good.

Sophia said...

Hahaha thank you Jill ;)