Rich, decadent chocolate desserts uplift my mood in an instant, no matter how happy I already am! I love everything chocolate; from brownies and chocolate ice cream to Nutella, Hershey bars, and creamy truffles! It’s actually quite a surprise that I haven’t yet posted anything ridiculously chocolate-y and irresistibly rich and fudgy. When I, or somebody else, bakes something chocolate, I have far greater expectations for it than any other dessert. So, when my mom asked me to bake a non-dairy dessert for Friday night dinner, I pulled out a recipe I’ve had in the back of my mind for months. I’ve heard wonderful reviews of flourless chocolate desserts, so I decided to finally make the flourless, butterless, non-dairy chocolate cookie recipe I’ve been saving in my collection of dessert recipes. I usually find it difficult to make a fudgy, gooey, melt-in-your-mouth cookie that is also sturdy and doesn’t fall apart in your hands. I’ve had plenty of great cookies in bakeries, but I haven’t mastered the perfect cookie myself. Remembering the delightful flourless chocolate cake my mom once made, I set out to make these cookies. You can actually VIEW the fudginess…
*This cookie was perfectly bitten by my little brother*
These flourless, butterless, non-dairy cookies were far from disappointing! They were so rich, it was actually hard to finish one! (I might be totally kidding, I might have actually been able to finish 3). As a bonus, they’re covered in powdered sugar. Everyone knows that pancakes are better when they’re thoroughly coated in powdered sugar, well, cookies are too! It really doesn’t get much better than a delicious chocolate cookie rolled in powdered sugar…except for maybe a chocolate munchkin rolled in powdered sugar. But this cookie is definitely a winner, and it’s an easy recipe I plan to make many more times!
Flourless, butterless, non-dairy chocolate cookies:
What you will need:
1 1/2 cups bittersweet chocolate chips (9 ounces)
3 large egg whites
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 tsp. salt
Making the Cookies:
1. Preheat oven to 350°.
2. Line 2 large baking sheets with parchment paper, or spray with nonstick spray.
3. Melt 1 cup chocolate chips in glass bowl in microwave, about two minutes. Let cool slightly.
4. Using electric mixer with whisk attachment, beat whites in large bowl to soft peaks.
5. Gradually beat in 1 cup powdered sugar (I accidentally used granulated white sugar here, and the cookies were fine).
6. Continue beating until mixture resembles soft marshmallow creme.
7. Whisk one cup sugar, cocoa, cornstarch, and salt in a medium bowl.
8. On low speed, beat dry ingredients into meringue.
9. Beat in lukewarm melted chocolate chips. (Dough will become stiff, I added a tiny bit of water to loosen it up a bit).
10. Place 1/2 cup powdered sugar in a bowl. Roll dough into one tablespoon balls, and coat in powdered sugar.
11. Spread cookies 2 inches apart, bake for 10-12 minutes.
12. Let cool completely, and enjoy!
*Recipe from: http://www.divine-baking.com/2011/04/deep-dark-chocolate-cookies.html#more