Flourless double chocolate cookies

I came up with this recipe for a friend who is intolerant to gluten.  My husband and I were hosting some friends for a bbq and I decided that ice cream sandwiches were the perfect easy to eat summer dessert.  I made a double batch of my chewy cookies, half chocolate chip and half cinnamon sugar (blogged in my earlier post “The BEST chocolate chip cookies”) and wanted to make something my friend could eat as well.  I searched the internet for flourless cookie recipes and found that most either showcase peanut butter (to which my brother, who was attending, is highly allergic) or an incredible amount of sugar.  It was almost as though the chocolate cookie recipes I found simply substituted the quantity of flour that would normally be used with icing sugar.  Given that these cookies are flourless they need something to bind together the batter; adding more sugar is simply not the answer.  Several recipes mentioned the addition of cornstarch which reminded me of my Pesach macaroons (to which I add potato starch).  Adding the starch helps these cookies to stay together and creates a beautiful cracked top similar to that found on a good brownie.  This recipe could be easily adapted for Pesach by substituting potato starch for corn starch and ensuring the rest of your ingredients are Pareve.

2 1/2 cups icing sugar
3/4 cup cocoa powder
1/4 tsp salt
1 tbsp cornstarch
2 egg whites
1 egg
1 tbsp vanilla extract
1 cup semi sweet chocolate chips
Mixing bowl or Kitchen Aid mixer
Cookie scoop
Baking sheet
Silpat or parchment paper

First, preheat your oven to 350 F then sift together your dry ingredients until well blended.  Press through any clumps to ensure even blending: this cookie is all about texture.

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Add your egg whites, egg and vanilla and mix until thoroughly combined.  The mixture will be very gooey, don’t worry.

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Finally, fold in your chocolate chips by hand.

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Drop by the tablespoon onto parchment or Silpat baking sheets.  Leave several inches between each cookie to allow for spreading.  Bake for 15-18 minutes until the tops crack and appear dull.  This batter is extremely sticky and will adhere even with a Silpat so gently remove them from your baking sheet as soon as they come out of the oven and transfer immediately to a wire rack.

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Enjoy with a large glass of milk!

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