There are several cooking terms that normally would send me running for the hills. Two of these words are: flourless and gluten free. Nothing seems overly scary about these words at first, but when using them in the same sentence as a baked good I begin picturing sad crumbly cookies. But when I came across this recipe for a flourless chocolate cookie, they looked anything but dry or crumbly. To be clear, I didn’t try this recipe because I wanted something gluten free. I tried this because I was looking for a fudgey and delicious chocolate cookie, the fact that they were flourless had nothing to do with my choice. So these delectable little cookies fall into this week’s edition of stepping out of the Cooking Comfort Zone. Normally, I would just pass right by this recipe and find one that fit into my cozy little zone of what I am comfortable doing.
The verdict? These are not for you if you’re looking for a rich, decadent chocolate flavor. The powdered sugar makes these really sweet, so if you like sweet chocolate cookies this is definitely for you. My husband really liked these, but I preferred them after warming them in the microwave for a few seconds to make them softer. The photo on the blog I got them from really made these look like they were fudgey and soft, however I found that they had a bit of a crunch to them, which is why I preferred to soften mine a bit. I think next time I make these I’m going to try dark chocolate instead of the semi-sweet chips. I think that would give me the flavor I was looking for in these.
-1 1/2 cups chocolate chips
-3 large egg whites
-2 cups powdered sugar
-1/2 cup unsweetened cocoa powder
-1 tablespoon cornstarch
-1/4 teaspoon salt
1. Preheat oven to 350 and grease a cookie sheet. In a double boiler, melt 1 cup of the chocolate chips.
2. In a mixing bowl, beat egg whites until foamy and until soft peaks form, about 2 minutes. Stir in the powdered sugar, cocoa, salt, and corn starch. Beat in melted chips, then stir in the remaining 1/2 cup of chocolate chips.
3. Drop cookies onto cookie sheet and bake 9-10 minutes.
Source: Yammie’s Glutenfreedom