Flourless Chocolate Chocolate Cookies

As a kid, I actually never had a taste for chocolate. Over the years I began to develop the taste for chocolate but it hasn't been until recently that I have started to like dark chocolate. This recipe is adapted from several different recipes because none of them were exactly right for me and they are truly incredible! They are crispy and chewy on the outside with an almost fudge like center. Furthermore, you can even make them for a passover dessert because they are flour free and they are the perfect dairy free treat because they naturally are butter and milk free.

1 cup chocolate chips (use good ones)
1/2 cup cocoa powder
2 cups powdered sugar divided in half
1 tablespoon corn starch
1/4 teaspoon salt
3 egg whites

Preheat the oven to 400 and line two baking sheets with parchment paper. In a glass bowl, melt the chocolate chips and let cool slightly (if you microwave them, microwave on 30 second intervals for 2 minutes).

Meanwhile, in a large bowl beat the egg whites to soft peaks on high speed. Then beat in 1 cup of powdered sugar until the mixture looks a little like marshmallow creme (don't try and beat them to stiff peaks). In a medium bowl, combine the remaining cup of powdered sugar, cocoa powder, corn starch, and salt. With the mixer on low, combine the dry ingredients and egg white mixture until incorporated. Then pour in the melted chocolate and stir until completely incorporated and the batter starts to become harder to a ganache consistency.

Scoop out a tablespoon of the batter at a time, put the scoop in your hand and roll to make a perfect circle and then place it on the cookie sheet. Make sure to space them 2 inches apart because they spread out. Now here's the important note. You need to constantly wash off your hands in warm water after every 3 cookies because otherwise, the chocolate becomes very difficult to roll and you'll make a mess. Do not make a mess because on top of having to clean that up, your cookies will be impressively unattractive and I think that's a disservice to these beautiful treats. (This batter will make 24 cookies).

Bake for 8-10 minutes, until outside is cracked.  They will be soft when you take them out, make sure to let them cool before eating.

The great thing about these cookies is that they're relatively low calorie and very rich so just a few for dessert with a good class of red wine and some berries, you have yourself a dessert that won't hurt you after. Plus, they keep pretty well at room temperature in an air tight container but to be quite honest, they will not last long enough to worry about. Trust me.