I was invited to a cookie exchange party today. I had to make my favorite…MOLASSES COOKIES. Since my middle son cannot have wheat or gluten, I tried a flourless recipe. Well, they didn’t turn out great. Thankfully I tried the recipe in the middle of the week so it gave me plenty of time to try the recipe again or to make another one. But since my gluten intolerant child loves chocolate, I decided to make my usual molasses cookies and find him a recipe that is all about chocolate.
Earlier today, I posted the recipe for the molasses cookies I made. They didn’t turn out the way they usually do as I tried to adjust for high altitude baking. They should come out better next time. Since I don’t bake a lot, I don’t have many recipe to bring to perfection. So, the third time will be my charm 
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Since my first fail at baking gluten free cookies earlier this week, I prayed really hard for these chocolate cookies to come out perfect. And the first batch came out perfect, close to the original picture I had from the recipe from bakerita.com. This recipe is awesome too because it doesn’t contain any butter…but a lot of sugar. Well, they are cookies and they should be sweet, right? Theses were a hit with everyone at my house. Enjoy and let me know what you think.
- 1½ c of bittersweet chocolate chips, divided (1 c, ½ c)
- 3 large egg whites, room temperature
- 2 c of powdered sugar, divided (½ c, 1 c, ½ c)
- ½ cup of unsweetened cocoa powder
- 1 tbsp of cornstarch
- ¼ tsp of salt
- Preheat oven to 350°F.
- Line 2 large baking sheets with parchemin paper
- Melt 1 cup of chocolate chips. Cool slightly.
- Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually beat in ½ cup of powdered sugar. Continue beating until mixture resembles soft marshmallow creme.
- In a medium bowl, whisk 1 cup of of powdered sugar, ½ cup of coco powder, 1 tbsp of cornstarch, and ¼ tsp of salt in separate.
- On low speed, beat dry ingredients into the meringue, followed by the lukewarm chocolate and ½ cup chocolate chips (dough will become very stiff).
- Place the last ½ cup of powdered sugar in a small 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.