Thursday, June 3, 2010
100% DENSE and FUDGY. No jokes.. These are by far the richest chocolate cookies I ever had. What makes these extraordinary is the melt-in-your-mouth quality! The outside of these cookies is slightly crunchy and the inside is just soft, moist and fluffy-- the ideal way a cookie should be. I give this 5 stars out of 5!
So----o, I had exactly 3 egg whites left from making the custard filling of the custard tart the other day. And the first thing that came to my mind was meringue! I remembered running into those meringue recipes and going like "What am I going to do with all the yolks if I am just using the whites?" Ah, now is the perfect time to look them up again! I went through a couple meringue kisses/cookies recipe for quite some time before I finalized on this one. I picked this chocolate meringue cookies simply because of its short baking time (only 10 minutes!) &also because they reminded me so much of the chocolate crinkles cookies that I attempted and failed at last Christmas.
Chocolate Meringue Cookies
recipe adapted from one cake two cake
-makes 20 huge cookies
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
1 1/2 cups powdered sugar, divided in half
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 400°F.
Grease or line 2 large baking sheets.
Gently melt 1 cup of 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 3/4 cup sugar.
Continue beating until mixture resembles soft marshmallow creme.
Whisk 3/4 cup sugar, cocoa, cornstarch, and salt in medium bowl.
On low speed, beat dry ingredients into meringue. (Beware of a cocoa dust cloud forming in your kitchen!)
Stir in lukewarm chocolate and remaining 1/2 cup of chocolate chips
With an ice cream scoop or spoon, place 1 tablespoonfuls of chocolate meringue on prepared sheet, spacing 2 inches apart.
Bake for 10 minutes or until puffed.
Cool on sheets for 5 minutes.
Transfer to rack.
**I left my egg whites in the fridge for 2 days before using them. Don't know if that made a difference or not.
Taste-wise and Look-wise, these cookies are wonderful. I especially love how these cookies came out looking. The cracks and swirls on the top are .. beautiful♥ Ugh, my photos don't do them justice. I need to bake these again and have my friend take some sharp photos with the dslr. Anyways, these cookies take less than 15 minutes to whip up and just 10 minutes to bake. A quick on-the-go recipe, yeah?(: Must- try if you have egg whites left over or craving something chocolate-y.