WARNING: The following recipe contains chocolate. Not your everyday milk chocolate, but an obscene amount of dark chocolate flavor. Do not attempt to make if you are at all unsure of your chocolate preference. Do not attempt if you haven’t built up your chocolate tolerance with several years of chocolate enjoyment. This recipe may cause extreme giddiness, uncontrollable urges to continue eating cookies, and a small sugar high. Do not operate machinery while consuming recipe. Adult supervision is recommended.
(And you all think I’m kidding.)
This recipe, for me (an avid fan of dark chocolate), is one of the best chocolate cookie recipes I have ever had. Try it if you dare…
Deep Dark Chocolate Cookies, from Divine Baking, who adapted it from Epicurious
1 1/2 c bittersweet chocolate chips (about 9 oz), divided into 1 c & 1/2 c
3 large egg whites, room temperature
2 c + powdered sugar, divided into 1 c & 1 c
1/2 c unsweetened cocoa powder
1 T cornstarch
1/4 t salt
Preheat oven to 350°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.
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. 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).
Place a little extra sugar in 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.
I think I kinda already gave away the results, don’t you think?
Let’s see, things I think you should know… well, after you mix pretty much everything and then add the melted chocolate, the dough gets very, very stiff. Don’t be surprised. It will all be fine, I promise.
The cookies will be molten for quite a while (but I did learn this morning at breakfast – yes, I had one at breakfast – that they eventually do lose their molten glory, but are still amazing!). So enjoy them while slightly warm to get the full effect.
Finally, I actually think they don’t really even need the powdered sugar. They do make them look pretty, but after inhaling a bunch while taking a bite (and coughing up a storm), I could do without. Your preference, though.
The perfect cookie for the dark chocoholic in your life.
Just heed my warnings and keep an eye on them while they eat.
You never know what these cookies might cause them to do.