Now how is that for a title? It is a real tongue twister for sure. Try saying it five times fast!
Many friends have asked me for this recipe and I have kept them waiting for way too long.
These chewy, fudgey cookies are a chocolate lovers dream and always receives rave reviews. Most people are amazed that a gluten-free cookie can be this good. Today I made up a batch to share with some neighbor moms.
Ingredients:
1 and 1/2 cup semi sweet chocolate chips, divided
3 large egg whites, room temperature
2 cups powdered sugar, divided
1/2 cup cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preparation:
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Melt 1 cup of the chocolate chips in a glass bowl in the microwave. Set aside to cool slightly.
Meanwhile, in a large bowl, using an electric mixer, beat egg whites until frothy and soft peaks form. Gradually beat in 1/2 cup powdered sugar, and continue beating until mixture looks like soft marshmallow cream.
In another bowl, whisk together 1 cup powdered sugar, cocoa powder, cornstarch and salt. Slowly add dry ingredients to the meringue, mixing on low speed until combined. Stir in melted chocolate and remaining 1/2 cup chocolate chips. Refrigerate batter for 10-15 minutes. Place remaining powdered sugar in a small bowl. Roll rounded tablespoons of dough into balls, then roll in powdered sugar to coat (your hands will get messy!). Place balls on prepared baking sheets about 2 inches apart. Bake 10 minutes, or until puffed and tops are cracked. Remove from oven and cool on baking sheet 5 minutes before removing to a rack to cool completely.
Makes about 20 cookies
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