Cakery Friday: Fudgy Dark Chocolate Cookies

I LOVE chocolate. I will eat it in any form. {In fact, I’m currently obsessed with chocolate-covered Goji berries. Supposedly,  these little bits of deliciousness are healthy. How? I do not know. But let’s save that post for another time.} Back to chocolate. And cookies. And fudgy goodness.

These cookies are delish, and a chocolate lovers dream come true. Trust me. Have I ever steered you wrong?

Gather the ingredients.

Melt 1 cup of bittersweet chocolate {either in microwave or on stove using a double-boiler}. Set aside.

In the bowl of your electric mixer, fitted with the whisk attachment, beat 3 large egg whites to soft peaks. Gradually beat in 1 cup of confectioners’ sugar. Continue beating the mixture until it is meringue -like {or like marshmallow fluff}.

In a separate bowl, whisk 1 cup of confectioners’ sugar, 1/2 cup of cocoa powder, 1 tablespoon of cornstarch and 1/4 teaspoon of salt.

On low speed, beat the dry ingredients into the meringue.

Stir in the melted chocolate along with 1/2 cup of chocolate chips. The dough will become very stiff.

Place 1/2 cup of confectioners’ sugar in  bowl. Roll 1 rounded tablespoon dough into a ball {or use a 1 T ice cream scoop}, roll the ball in sugar, coating it thickly. Place on baking sheets fitted with either Silpat mat or parchment paper.

Bake at 350 degrees F until the cookies are puffed and tops crack, approximately 18 minutes.

For a printer-friendly version of this recipe click here: Fudgy Dark Chocolate Cookies

Happy Baking!



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