Deep Dark Chocolate Cookies-No butter & Flourless
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Nonstick vegetable oil spray1 1/2 cups bittersweet chocolate chips (about 9 ounces)3 large egg whites, room temperature 2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)1/2 cup unsweetened cocoa powder1 tablespoon cornstarch1/4 teaspoon salt
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Set aside.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring frequently, about 2 minutes. Set aside and let cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. Then, on a low speed, add these dry ingredients into the marshmallow cream mixture.
Next, add remaining 1/2 cup chocolate chips to lukewarm chocolate mixture (dough will become very stiff).
Add chocolate mixture to cream mixture and blend well.
Place remaining 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, 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.
Serving Size: 1 cookie
Number of Servings: 24
Recipe submitted by SparkPeople user AFETOUH.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring frequently, about 2 minutes. Set aside and let cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. Then, on a low speed, add these dry ingredients into the marshmallow cream mixture.
Next, add remaining 1/2 cup chocolate chips to lukewarm chocolate mixture (dough will become very stiff).
Add chocolate mixture to cream mixture and blend well.
Place remaining 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, 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.
Serving Size: 1 cookie
Number of Servings: 24
Recipe submitted by SparkPeople user AFETOUH.
Nutritional Info Amount Per Serving
- Calories: 110.5
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 34.8 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 1.6 g
- Protein: 2.0 g
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