The other interesting recipe we found in the Bon Appetit Magazine was called Deep Dark Chocolate Cookies (Double D, get it?) and it was captioned with "these dense chewy cookies will satisfy even the most intense chocolate craving." They weren't lying. These cookies are very intense and perk you up like a cup of coffee. It probably wouldn't be a bad idea to throw in some espresso and really give these cookies a boost. Coffee always brings out the chocolate flavor a little better even if you can't taste the Joe.
Double D Chocolate Cookies
nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips, divided (I used Ghirardelli)
3 large egg whites at room temperature
2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 400 degrees F. Spray two large baking sheets with nonstick spray.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring a couple times.
Beat egg whites to soft peaks using an electric mixer.
Beat in 1 cup powdered sugar gradually. Continue beating until mixture resembles soft marshmallow cream.
Whisk 1 cup powdered sugar, cocoa, cornstarch, and salt in a medium bowl to blend.
Beat dry ingredients into meringue on low speed.
Stir in lukewarm chocolate and 1/2 cup chocolate chips. The batter should become stiff. (Mine didn't so I refrigerated it for about 20 minutes.
Scoop out tablespoon sized balls of dough and place on cookie sheet. A cookie scoop works best for this. Space two inches apart on baking sheet.
Bake for about 10 minutes or until tops of cookies are puffy and cracked.
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