Yes, you read correctly, chocolate cookies again :-) You can't have enough of chocolate cookie recipes in my opinion! These fabulous little chocolate bombs are flour- and butterless, but they involve lots of sugar and chocolate.
I found the recipe over at Divine Baking. I can assure you, that you don't need a Kitchen Aid for this recipe, but I'd still like to have one... :-)
Ingredients:
- 1 1/2 cups dark chocolate, cut into rough chunks
- 3 large eggwhites at room temperature
- 2 cups icing sugar
- 3/4 cup of dark cocoa powder (not the sweetened one here!)
- 1 tbs corn starch
- pinch of salt
- mix 3/4 of a cup icing sugar with the cocoa and the corn starch, set aside
- melt 1 cup of the dark chocolate in a bowl and let cool to hand warm afterwards
- beat the egg whites with the salt until soft peaks appear, then, spoon by spoon add 1 cup of icing sugar until you have a proper meringue texture
- now slowly beat in the dry ingredients
- once the dark chocolate is cooled, fold it carefully under the egg mixture, followed by the rest of the chopped chocolate
- this is where I had problems following the original recipe: it says, that the dough stiffens upon addition of the chocolate
- this didn't happen in my case, however, I put the bowl into the fridge for 10 mins and voila, here we are, a proper dough you can roll into balls
- that is exactly what you do, take a tbs of dough and roll it into a ball shape
- now roll it in the remaining icing sugar and cover it thickly
- place on a baking tray lined with grease-proof paper and bake until the surface is cracked (12-15 mins) at 175 °C
- now make sure the cookies cool completely before transfering them, they will remain soft and are easy to break
- Mine didn't last very long (I took them to work), so I have no idea, how long you can store them.. But that might not be an issue for you as well!
