Preheat oven to 400°F. Spray 2 large baking sheets with nonstick
spray. Melt 1 cup 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 1 cup (4 ounces) sugar. Continue beating until
mixture resembles soft marshmallow creme. Whisk 1 cup sugar
(4 ounces), cocoa, cornstarch, and salt in medium bowl to blend.
On low speed, beat dry ingredients into meringue. Stir in
lukewarm chocolate and ½ cup chocolate chips (dough will
become very stiff).
Place ½ cup (2 ounces) sugar in bowl. Roll 1 rounded tablespoon
dough into ball; roll in sugar, coating thickly. Place on prepared
sheet. Repeat with remaining dough, spacing 2 inches apart. Bake
until puffed and tops crack, about 8 minutes. Cool on sheets on
rack 10 minutes. Transfer to rack; cool.
For gluten free, make sure cornstarch doesn't contain gluten.
Originally Submitted
12/1/2011
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