17 down!

alright, i saw this recipe on pinterest, and i had to try it out! this makes for recipe number 17! woohoo!

we are so thankful for days i feel strong and have energy, thankfully i was feeling really good and wanted to make some cookies. plus, we hadn’t had any cookies since breaking the fast. yes, i realize i put a lot of faith in a random blogger, but it was so worth it. (plus, i told matt that if they were awful, i wouldn’t mind consuming them by myself!…have you ever HAD an awful cookie?!)

ok, so here it is. also, find the original blogger and my source of the recipe here! many thanks, amira…i love our kitchenaid too!

deep dark chocolate cookies

1 1/2 C bitter-sweet chocolate chips, divided

3 large eggwhites, room temperature

2 1/2 C powdered sugar, divided

1/2 C unsweetened cocoa powder

1 T cornstarch

1/4 t. salt

preheat oven to 350F. spray two baking sheets with non-stick cooking spray. in a microwave safe bowl, melt 1 C of your bitter-sweet chocolate chips for two minutes, stirring once. using an electric mixer, beat egg whites into soft peaks. gradually beat in 1 cup of powdered sugar and continue beating until the mixture resembles marshmallow creme.

in a mixing bowl, whisk together 1 c powdered sugar, cocoa powder, cornstarch and salt. slowly add the dry ingredients to the meringue mixture. add the lukewarm melted chocolate and remaining 1/2 cup of chocolate chips to the mixture. batter will become stiff.

place 1/2 cup of the remaining powdered sugar in a bowl. spoon 1 tablespoon size balls of dough into powdered sugar to coat. be sure to coat generously and place on prepared baking sheet. bake in oven for 10 minutes. remove cookies from baking sheet after 10 minutes to a cooling rack.

enjoy!

these cookies were/are so good! very very rich, so don’t eat too many of them at once. also, beware, you may end up with chocolate/powdered sugar in unexpected places! we were unable to find bitter-sweet chocolate, so we ended up going with semi-sweet and then lowered the amount of powdered sugar we added to the meringue mixture to a 1/2 cup instead of the full cup. i think next time we might try this with either dark chocolate chips or do some further scouting around for bitter-sweet! either way though, we really enjoyed our deep dark chocolate cookies and they are a fun treat to have around the house.

another recipe down,

matt & rachel

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