I assume most of you reading this have at least heard about Pinterest, if not become avid pinners already. Well, I have to say, I'm quite good at pinning outfits, photography tips and tricks as well as recipes, but what I have not been so good at is accomplishing much of what I've pinned. Maybe its because its been so cold and drab that I don't feel like exerting extra energy, or maybe its because I got more than I bargained for when I agreed to be President of our middle school PTO this year in addition to fulfilling my second term as secretary at the elementary school. (I have to admit, I'm pretty nervous as the busiest part of the school year for our PTO is just beginning, eeeek!)Despite all that, I felt I needed to thank one of our generous neighbors for printing and re-printing (and printing once again) a science project for my oldest daughter, A. This was a massive project and she printed page after page of the periodic table and what seemed like a million data charts very late at night for several nights in a row. I figured this deserved a little baking.
And who can resist a cookie full of chocolatey goodness? Certainly not me! It was settled then, I was going to make Deep Dark Chocolate Cookies.
DEEP DARK CHOCOLATE COOKIES
recipe adapted from Epicurious
What you will need:
- Nonstick cooking spray
- 1-1/2 cups bittersweet chocolate chips (about 9 oz), divided
- 3 large egg whites, room temperature
- 2-1/2 cups powdered sugar, divided
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Using an electric mixer, beat egg whites until soft peaks form.
Gradually beat in 1 cup of the powdered sugar (I cut the sugar down and instead used 1/2 cup). Continue beating until mixture resembles soft marshmallow cream.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Use about a tablespoon of dough and roll into a ball. Next, roll it in sugar, coating thickly. Place on cookie sheet. Repeat with remaining dough.
Bake until puffed and tops crack, about 10 minutes. Cool for 10 minutes before transferring to cooling rack.
I couldn't resist the temptation to bite right into one of these gooey cookies. Wow! Chocolate heaven! Beware: These cookies are extremely rich, but will surely satisfy any chocolate craving you might have!
I neatly packaged the cookies up and delivered to our neighbors. I was informed that the cookies are best enjoyed with a large glass of really cold milk! :D
Hope you try this recipe! Let me know if you do and how you like them!
-tish xoxo
