I think I slightly under-baked mine, but I loved how they turned out because they were still soft. Bridget mentioned they were much like meringue cookies, and that was true of my version - but only around the edges. The centers were soft and gooey and deliciously chocolatey! Mine spread quite a bit more than Bridget's, so perhaps next time I will chill the cookies in the fridge while the oven finishes warming up.
Deep Dark Chocolate Cookies
Source: Adapted from The Way the Cookie Crumbles, originally from Bon Appetit June 2008
Servings: Makes about 13
BA note: Made without butter or flour, these dense, chewy cookies will satisfy even the most intense chocolate craving.
- 1 cup bittersweet chocolate chips (about 6 ounces), divided
- 2 large egg whites, room temperature
- 1 cup sucanat, ground into a powder, divided
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
2. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1/2 cup powdered sucanat. 3. Continue beating until mixture resembles soft marshmallow creme. Whisk 1/2 cup powdered sucanat, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and ½ cup chocolate chips (dough will become very stiff).
4. Scoop 1 rounded tablespoon dough onto 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.
Nutritional Information, per cookie:
Total Fat: 5.4 g
Sat. Fat: 3.1 g
Sodium: 96.2 mg
Carbohydrate: 23.3 g
Fiber: 1.2 g
Sugar: 20.1 g
Protein: 1.8 g