Flourless Deep Dark Chocolate Cookies

You can never have too many dessert recipes, so give Flourless Deep Dark Chocolate Cookies a try. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 104 calories, 2g of protein, and 4g of fat per serving. This recipe serves 24 and costs 20 cents per serving. 80 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 40 minutes. If you have bittersweet chocolate chips, salt, powdered sugar, and a few other ingredients on hand, you can make it. It is brought to you by Food.com. With a spoonacular score of 14%, this dish is not so spectacular. Similar recipes are Flourless Dark Chocolate Espresso Cookies with Butterscotch Chips, Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies, and Flourless Almond Butter Dark Chocolate Chunk Cookies with sea salt.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.2 Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. 3 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).4 Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).5 Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.

 

Step by step:

1. 1 Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.2 Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. 3

2. 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).4

3. Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).5

4. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.

5. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes.

6. Transfer to rack; cool.

Nutrition Information:

covered percent of daily need