Last week I went shopping for a KitchenAid stand-mixer, and I couldn't be more excited. I went to four different stores to compare prices. I also knew that I wanted a pink mixer - I know, I am that kind of girl. Finally the last store called their supplier, and asked if they had a pink one available... they did! So for that past week and a half I have been waiting (and harassing the store) for my precious new toy. Now let me be clear, I have been using a tiny stupid mixer for a very long time, so this was going to be huge improvement in my baking life.
Here I am and the new love in my life. I couldn't wipe this goofy grin from my face. My family thought I was overreacting, but they don't get it. All you bakers out there understand my feelings right?
I knew the first batter the mixer was going to make had to be chocolate. I couldn't have it any other way. I found this amazing looking recipe, I mean, how can you resist a name like Deep Dark Chocolate Cookies?
These cookies are so delicious. They are really intense and fudgy. I thought it was awesome that the cookies have no flour or butter! They resemble chocolate crinkle cookies, but are way better. After reading some reviews I decided to reduce the sugar by half a cup, and I'm glad I did. They were just sweet enough.
Doesn't that gooey center look like perfection?
Deep Dark Chocolate Cookies
Adapted From Epicurious
Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 350°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 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup 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 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Posts
I totally understand your feelings about your Kitchen-Aid! I LOVE mine. Got it for my wedding 11 years ago and couldn't live without it. Congrats! And, I can't wait to try the cookies. They look amazing!
ReplyDeleteKimmie
I'm on my second Kitchen Aid mixer! I replaced mine after almost 38 years - it still worked but was ready to retire. I use my mixer for everything - LOVE it.
DeleteHow long did it take for you to beat the egg whites into peaks, and then how long to make the 'marshmallow' type of meringue? I couldn't get mine to look like that, but I decided to bake them as I had them. While it was very messy and gooey, the cookies are still quite delicious!
ReplyDeleteTo get the egg whites to whip perfectly, you may need to add 1/4 tsp of cream of tartar. Also, make sure the mixing bowl is completely clean before you start, if there is even a little bit of grease, butter or yolk in the bowl it won't whip up like it should. I hope this helps!
DeleteAlso, if you put your bowl and beater(s) in the freezer, the whites whip up faster too. I think I learned this from Alton Brown. Anyway, I've tried it both ways, and they do beat up quicker if everything is colder.
DeleteAlso make sure you're not using a plastic bowl. That will keep the eggs from fluffing up nicely. Always use a metal or glass bowl when making meringue-type dishes.
DeleteI didnt have cream of tartar & the same thing happened to me. I put the metal bowl with the wisk in the freezer for 20 mins then added 1 teaspoon of baking soda after I pulled it out of the freezer and it whipped up nice, and the peak was perfect & marshmellowy ;)
DeleteOlivia
Also, if your egg whites are cold, they won't beat well. Separate the eggs, then let the whites warm to room temp. And if it's really humid, you can't get a good meringue.
DeleteI just read that if you are concerned about any residue being in the bowl before you mix the egg whites to wipe the bowl with a bit of lemon juice to make sure there is no grease. Haven't tried it, but it makes sense.
DeleteOr wipe the mixing bowl with a paper towel and a little vinegar. It completely gets rid of any type of oil that will inhibit the proper whipping of egg whites.
DeleteYeah, I followed the recipe and did NOT get stiff peaks. :( THIS RECIPE SHOULD BE ADJUSTED SO THAT PEOPLE GET THE RESULTS YOU ARE SHOWING.
DeleteI'm pretty sure if you simply take a few of the tips already listed you'd get the same results. What may seem like common sense or already learned knowledge is often left out of recipes by experienced bakers. You should always read reviews before using an online recipe, and just because it didn't turn out the way it was supposed to doesn't mean she left out an entire ingredient. It usually means the technique is wrong, or perhaps the amount of already listed ingredients, if the question is taste.
DeleteOh shush Nicole, just because you did it wrong doesn't mean the recipe is wrong. Jeeze!
DeleteWow
DeleteKeep in mind that you cannot use pasteurized eggs. The process they use to pasteurize the eggs changes the proteins so that they won't beat up. Hope that helps!
DeleteJust an FYI, you cannot use pasteurized eggs. The process they use to pasteurize the eggs changes the proteins a bit and they won't beat up. Hope that helps.
DeleteWith a good stand mixer it doesn't take longer than 5 minutes for stiff peaks to form...
ReplyDeleteI recently found out that I am allergic to eggs. Do you have any idea if an egg replacer will work in this recipe? Or will it never get to that 'meringue' consistency?
ReplyDeleteThank the heavens that dark chocolate is NOT on my allergy list. I might just try this with the egg replacer. What's the worst that can happen? I end up eating a gooey chocolate mess straight out of the bowl? I can live with that. ;)
Have a grandchild also allergic to eggs. Surprise, surprise: make a box mix without the eggs (in a flat pan, no layers) add your frosting and enjoy. This process is especially good for doing any cake pops.
DeleteYou might find this website helpful, it has loads of ideas on how to use cake mixes without eggs. I'm not a cake mix person myself, I'd much rather make it from scratch but if it's a choice between cake mix or no cake, I'd definately go cake mix every time
Deletehttp://www.hungry-girl.com/newsletters/raw/1543
http://chefinyou.com/egg-substitutes-cooking/
Deletethis will help! might affect the texture or the taste slightly, but the end product I'm sure will be just as enjoyable!
Robyn - I actually have no idea if you can use an egg replacer, since I have never baked with one. You are right - there is no harm in trying! Chocolate is always delicious. Good Luck :)
ReplyDeleteHuh, I'm not sure I beat them that long, but I'm not sure! Thanks for the answer, Amira! <3
ReplyDeleteIs this like a flourless chocolate cookies? How's the texture after a day? Thanks.
ReplyDeleteyeah they are flourless. The cookies stay fresh up to a few days after baking, which is great. If you bake them the right amount of time (just until the tops crack), they turn out very soft and slightly gooey when warm. Delicious!
ReplyDeleteCan you use something instead of the cornstarch? ..thanks
ReplyDeleteIf you don't care for the gluten-free part of the recipe, I don't think there would be a problem with using all-purpose flour - It is only 1 tablespoon...
ReplyDeleteWould this taste just as good with milk chocolate chips or do bittersweet work the best?
ReplyDeleteI don't think milk chocolate would work as well, because you wouldn't achieve the "deep & dark" chocolate flavor. But of course there is never any harm in trying, that is how you learn - plus you might discover something awesome!
ReplyDeleteI made these a couple days ago. They were awesome. I got so many compliments on how phenomenal they were. I was lucky and when I had a warm gooey one, I think I died and went to heaven. I am just about to make another batch!
ReplyDeletemy dough is not very stiff and I can't see how I would roll it into balls! It seems like it's just chocolate batter, rather than dough. Help!
ReplyDeleteJust add more powdered sugar
DeleteThis happened to me too, and I got really upset before my boyfriend suggested on putting it in the fridge. That worked AWESOMELY. It rolls so much easier when it's cold, and still turns out the same way.
Deleteoh, ha... wish i had read this first.... i added more corn starch. they are cooling now, might be hard as rocks... ill let you know,
Deleteok, just had one... not cooled yet so still soft. Pretty good!!! i am thinking once they cool tho that they will get hard. we shall see....
DeleteTry refrigerating the dough for a little
ReplyDeleteany idea on the nutritional values on these? i'm thinking with no butter, no flour & the bittersweet chocolate, it might not be bad at all!
ReplyDeleteWhen I made these cookies my batter yielded 20 cookies and based on my calculations the cookies are about 140 calories a piece.
DeleteAmira, I made these with the ingredients I had on hand and used semi-sweet chips instead of bittersweet. I decreased the sugar that went into the eggs {I just used half a cup of granulated sugar for the eggs...and cup of powdered for the dry mix} to balance out the extra sweetness of the semi-sweet. Also, I used Hershey's Special Dark cocoa powder. Oh my - they were DIVINE! Thanks for the great step-by-step... I sent my readers your way! Here are photos of my cookies, by the way - thanks again! http://twiceremembered.blogspot.com/2011/07/decadent-deep-dark-chocolate-cookies.html
ReplyDeleteAlso, I second your tip on refrigerating the dough if it's runny. It is VERY hot here in Tennessee and I couldn't even think about scooping the {melted!} dough until I put it in the freezer for a few minutes.
ReplyDeleteMade these on a whim and are super good!I only had semi-sweet and did the same as 'Kim' above. They are delicious and a great night snack ;)
ReplyDeletethese look too good!
ReplyDelete@Robyn S.- you could try the EnerG egg replacer. I always add about 1/2 tsp of baking soda per egg to the replacer and it foams up, like an egg white would if you beat it. I'm not sure if that would work here. I tend to use chia as a substitute for egg in cookies.
ReplyDeleteI know exactly what you were feeling! I asked for my stand mixer for graduation and my mother laughed at me!! But it was the best present ever. I love it sooo much!!!
ReplyDeleteHope you get as much joy out of yours as I did with mine!
If you by chance get any egg yolk into the whites you may have problems forming the peaks, same possibly happen if it's very humid, or any oil or grease get into the whites.
ReplyDeleteI made this recipe tonight after seeing a friend link it on Pinterest and they are absolutely delicious! I also TOTALLY understand your love for your KitchenAid :) Mine is one of my very favorite kitchen purchases ever! You are so right, non-bakers just don't understand the importance or the difference quality tools make. Every avid baker should have a KitchenAid.
ReplyDeleteThis looks wonderful, especially for my chocolate lover husband. Just wondering if anybody knows how these cookies would hold up to a bit of heat after cooking? I need to ship them overseas and meringues do nicely, but I wasn't sure if the chocolate factor would turn these into a big sticky blob.
ReplyDeleteThese look great! I just added up all the ingredients in MyFitnessPal.com and nutrition info came out to 142 calories, 23 carbs, 6g fat, and 2g protein per cookie if you make 18 cookies and follow the recipe exactly. Looking forward to trying these!
ReplyDeleteThis is the 2nd time I try these goodies but they turn out like totally flat little pancakes!
ReplyDeleteIs it because I have an ordinary mixer or, used egg replacer egg whites??? Does that make the difference?
Thanks for your time.
Zita
Zita - I am not sure how egg replacers work, since I have never used it. I assume that is the the problem, because the recipe depends on the beaten egg whites for the height and volume (there are no baking powder or baking soda) of the cookie.
ReplyDeleteThank you so much for sharing these! My husband is gluten-intolerant and it is so difficult to find yummy cookie recipes - and these are amazing! Definitely a make again.
ReplyDeleteHey Kari,
DeleteCheck out Elana's Pantry www.elanaspantry.com. Her chocolate chip cookies made with almond flour are so superb, your husband will thank you for bringing chocolate chip cookies back into his life!!
Hey all - I calculated the calories. If you use a generic semi-sweet choc chip and use 2 cups powdered sugar, there's 131 calories per cookie. If you use 2.5 cups powdered sugar, there's 145 calories per cookie! Not bad!
ReplyDeleteCannot wait to get home to try this!!! Gluten free + chocolate = gratitude
ReplyDeletefreezing the dough helped me be able to roll it. turned out delicious!!! one of my favorites. :)
ReplyDeleteI live in Africa and have no kitchen aid here, tried this without and man my arms are tired, and they didnt set real well for me, probably didnt mix them long enough, but they did help me get my chocolate fix, cant wait to try with a kitchen aid.
ReplyDeleteI live in Africa and do not have a kitchen aid but tried them with a hand whisk, not sure they turned out correct but still tasted good flat :)
ReplyDeleteI just made these. Because I didn't have bittersweet chocolate chips I used semi-sweet. I went with the "less sugar" recommendation but my cookie dough was not at ALL stiff at any point. So at the end I stirred i a little more powdered sugar. They taste fantastic but they definitely melted a lot in the pan and are shaped more like a regular choc. chip cookie. Mine don't look as gooey inside after being baked either but I'm sure my issue is the chocolate chips... or at least some of the issue. Maybe I needed to beat the eggwhites a little longer though.
ReplyDeleteI absolutely love my Kitchenaid too! I'm definitely going to give these a try. They look absolutely wonderful!
ReplyDeleteI would be SOOO excited about a new mixer as well! Those cookies look FABULOUS! Happy Baking (:
ReplyDeletecongrats on your new PINK stand mixer! i just got the pink one, recently too... and totally know that happy feeling. i love mine to death.. especially the sweet pink color <3 cant wait to try these cookies. happy fall!
ReplyDeleteI remember saving weeks worth of paychecks at my first minimum-wage job (20+ years ago) to buy my first stand mixer! My dad thought it was the "dumbest purchase ever" but I was in love :) It lasted me years and years, until it did finally burn up. . .my sweetest-ever husband replaced it with a Kitchen Aid in 1996. . .and yep, it's still going strong! I got basic white but wish, to this day, that I would have been bold enough to get RED. Enjoy your pink mixer. And I can't wait to try these cookies. . .
ReplyDeleteIt's okay to be in love with your KitchenAid. My mother tricked me for weeks and told me over and over she wasn't getting me a KitchenAid for my wedding shower. I believed her, she's pretty good about being honest in her "no's." Well the day of my shower she gave me a big, unwrapped box that was just covered by a towel. She said, "please don't get disappointed. Paying for the wedding and all, we could really only get you a few things for the kitchen. It's not what you think it is." I assured her it was okay and I pulled back the towel ... there sat a KitchenAid Stand Mixer. I was shocked. So shocked, in fact, I yelled "YOU GOT IT FOR ME?!" and started to cry my eyes out! Everyone attending my shower thought I had lost it ... my mother in law, to this day, still talks about my reaction.
ReplyDeleteNext to marrying the love of my life, receiving that mixer was one of the best moments in my life probably ...
Kelsea - What a great story! I don't blame you at all, I'm still completely in love with my mixer :) I love watching it do its thing.
ReplyDeleteI'm wondering...
ReplyDeleteThe recipe you wrote, is it the original one or the one with the sugar already cut in half ?
Thanks !
Câlins et Popotin - I wrote the original recipe which uses 2 1/2 cups, but I noted that
ReplyDeleteI used only 2 cups of sugar.
Holy Moses!! These look SO amazing! Just pinned these girl! :)
ReplyDeleteThey were amazing! BUT mine didn't become that high, they sank and was quite flat. Do you have any idea why it may have become so? You must excuse my English, it is not so good! ;)
ReplyDeleteEvelina - I find that my cookies rise better when the dough is firm (I usually need to refrigerate my cookie doughs), maybe your chocolate was still a little warm and needed some cooling time.
ReplyDeleteI would try again, but this time refrigerate the dough for an hour before baking.
Hope this helps!
we followed the recipe exactly and they did not puff up at all, wondering if you use baking powder or just very large balls because 1 tbs does not make a large ball. thank you, -amie & lauren
ReplyDeleteI totally get how you're feeling. I can't wait till the day I can afford to buy a Kitchen Aid. I've been wanting one for sooo long, but being a student and all, it will have to wait till I get my first "real" job.
ReplyDeleteTried out the recipe the other day, and I was sold! These cookies are amazing. Chech out my blog to see how they came out.
//Anna
mysweetlittlebakingaddiction.blogspot.com
Can't wait to try these! I LOVE my KitchenAid - it's shiny cherry apple red with a glass bowl and my favorite thing ever! My husband surprised me with it "just because" and he says I was more surprised and happy then when he proposed! :)
ReplyDeleteOoooh, just found these on Pinterest. Can't wait to make:) Totally repinning.
ReplyDeletei hear arrowroot is a good substitute for cornstarch. does the same thing and adds some good healthy nutrients to boot. it is more expensive, i think but i hear it's quite worth it
ReplyDeleteI made these tonight, and my husband proclaimed them to be the best cookies ever. He ate 3 and then proceeded to go find the mixers to lick off lol! I'll be keeping this one for sure, thanks so much!! (Found you on Pinterest, btw)
ReplyDeleteI made them today and I really thought they are going to be awesome. My dough was so great and rolling the balls was really no problem. Then I put them in the stove and after 5 minutes I looked at them and they kind of melted. It's hard to describe - maybe also because my mothertongue is german. I don't know what went wrong.
ReplyDeleteI made them exactly as said and they turned out incredible!!! So rich and chocolatey. Just started a gluten-free diet and it is so hard to find good dessert that isn't too expensive! This is perfect..just a little hard to roll before baking!
ReplyDeletejust made these! delicious! i also made them with semi-sweet like another person posted. yum yum, look just like the picture!
ReplyDeleteI missed the comment of putting it in the freezer if it didn't set up. So i made them like brownies. Wow Wow Wow i never felt so good about eating something that tasted so wonderful. I get my chocolate kick without it added oil and fat. Wonderful. THanks for sharing.
ReplyDeleteWe have Cookie Sunday each year before Christmas and we bring our dough already made. Has anyone refridgerated this dough the day before baking? I cannot wait to try them!
ReplyDeleteThese look so yummy!!!!
ReplyDeleteJust to lt you know that i have featured these on my blog www.serenityyou.blogspot.com
Natasha xxx
I made these cookies last night and they were divine. I think due to reading all of the comments, I had no problems with my cookies puffing up just the perfect amount.
ReplyDeleteI will say - I beat the egg whites (with a hand mixer with a whisk attachment) far longer than I ever would have expected, and actually feared I may have over mixed them. Maybe that was the difference?
My cookies only took exactly 8 minutes to bake at 350. (And I noticed you reduced it from 400, from the original recipe. Not sure how you knew to do that, but it worked!)
The cookies were a smash at the office today. Thanks for sharing your modified recipe :)
Try using parchment paper to bake them on they will come off the baking sheet no problem!
ReplyDeleteis there any way to make this gluten free????
ReplyDeleteThe recipe is gluten free the way it's written. Some recipes will say to use gluten free chocolate chips, but I don't know what chocolate chips would have in them to add gluten. Same with the cocoa powder.
DeleteI just made these and for some reason, they turned out really flat and REALLY gooey.... tips?
ReplyDeleteI live in Israel, too. WHERE DID YOU BUY THE KITCHENAID? Do you have to use a transformer, or did you get one with an EU plug. What's the best price?
ReplyDeleteI bought my kitchen aid for 1500 shekel in Jerusalem - It has an Israeli plug.
ReplyDeleteHas anybody tried doubling the recipe? Does it still turn out ok? I have a cookie swap and want to make sure I have enough. They look fantastic I hope I have some left to take. :)
ReplyDeleteI doubled this recipe for a cookie exchange (last night). They turned out perfect! Everyone loved them!
ReplyDeleteI got a Kitchenaid for my wedding and I LOVE it. I always tell people if mine ever, god forbid, breaks, I will go buy a new one right away :-) I can't wait to make these amazing looking cookies!!!
ReplyDeletei will make these cookie as a gift for my family this christmas.... just planning to tripled the recipe :) wish me luck!
ReplyDeleteThese cookies look delicious....so moist and fudgey. I can't wait to try them.
ReplyDeleteA lot of people seem to have a problem with their end dough-result not being stiff enough. I thought the same thing until I kept mixing -- I think the melted chocolate chips cool a bit the more you stir, and help thicken the batter. Just keep stirring, kids!
ReplyDeleteI did not have any luck with this recipe. The dough was just sticky even after I refrigerated it. And when it finally got kinda solid so I could bake them it turned in to a big puddle of chocolate. Not looking like a cookie at all. I had to just scoop it in a bowl and let the kids eat it with a spoon. Not sure what happened but will never try this again.
ReplyDeleteOMG - I just made these (2nd batch is in the oven) and WOW are they amazing!!! Mine seemed too soft so I added a bit more powdered sugar. When I rolled them they were drier than I thought they were going to be. No need to refrigerate. I made mine smaller (rounded tsp probably) and baked 8 1/2 minutes. They are FANTASTIC!!!
ReplyDeleteJust made these, they taste good, but are really flat, hollow, and crunchy. Do you think this is because of high altitude?
ReplyDeleteHi, I just made the cookies but they turned out to be really flat. I've read that many commenters had the same problem, and that you suggested to refrigerate the dough. You should say that in the recipe, otherway we will have wasted all these expensive (at least in my country) ingredients just to get a bad result. The taste is great anyway, but I think I'm going to use them as a crust for a cheesecake or something like that. Happy New Year!
ReplyDeleteI am going to do a special on my blog called "14 days of chocolate" in honor of Valentines day. I will be featuring different recipes from various bloggers. I would love to feature one of your chocolate recipes. Please send me an email if you are interested believingboldly@gmail.com. You can also check out my blog - believingboldly.com
ReplyDeleteAre these good the next day?
ReplyDeleteI love these cookies! I can't eat wheat, so these are perfect. I made them for Christmas gifts and actually put a full teaspoon of salt in them on accident, but they ended up with the perfect combination of salty-sweet goodness! I'm making my second batch now to send from Indiana to Oregon. They held up great in the freezer for 2 weeks and stayed good sitting out for stray people to eat for about 4-5 days! And then they were gone! Even Santa liked them ;)
ReplyDeletei have a friend who has recently been diagnosed with celic, so i have been searching for recipes for her as i love to bake! and dont like people not being included. well OMGOSH!
ReplyDeletei made these this weekend with her, after she had just bought cookies and baked goods at the gluten free store locally here. she was blown away they trump all the stuff she bought!!!
they are just phenomenal and i have passed the recipe on to a ton of people!!
also i have a PINK kitchen aid mixer too!!!!!! i couldnt imagine baking without it hahaha it was the best grad present ever!!!!!! enjoy it! every house needs at least one, my mom has three :O!
Oh my, these are SO fantastic! Mine turned out perfectly and while I don't have a nifty mixer (I do have mixer envy, lol), everything turned out great. My hand mixer whipped those egg white pretty good. Anyway, Congrats on the mixer and thanks for sharing this recipe!
ReplyDeleteI just made these, everyone LOVED them and asked for the recipe. They came out perfect. I didn't have any issue with them being flat, and I didn't need to refridgerate them. Right as I added all the dry mixture it came together into a very thick mixture (and I live in FL where it is quite humid, so I am thinking it doesn't have to deal with that). I am about to make another batch and put mint chips in at the end, so my husband is super excited! Thank you for the awesome recipe!
ReplyDeleteI am thinking of making these but with Splenda or another artificial sweetner....sugar free, egg free,flour free....Wow....a great way to get that chocolate taste that a dieter needs!! Thanks so much....and congrats on your Kitchen Aide....I could not live without mine....and PINK is wonderful!!
ReplyDeleteHow did Splenda work?? These look awesome! I can't wait to try with my mixer!
DeleteOh these look amazing def going to be making these this week! I love my kitchen aid it is the best gift I ever received, it makes baking even more fun enjoy yours x
ReplyDeletedo we need to use a mixer like that? i dont have one
ReplyDeleteI made these today and they were awesome! Turned out just like the picture and tasted delicious!!! Thanks for a great recipe!
ReplyDeleteWow I made these tonight and they turned out great! I used semisweet chocolate because that's what I had on hand. I used the reduced amounts of sugar that another person suggested and they are still really sweet. I'm definitely going to get the bittersweet next time. I did have to freeze the dough for about 10 minutes for it to be roll-able. I made them in to heaping teaspoon sized balls and got about 30 cookies. Next time I'm going to try to use butter (or maybe nothing on my nonstick pan) because I can taste the cooking spray a bit (kinda yucky). Overall, quite happy with how they turned out and will be a great thing to take to a baby shower where the mom-to-be is gluten free diet.
ReplyDeleteIf you do much cookie baking you need to have a Silpat! Nothing sticks. Made in France and carried by all kitchen shops or online. I store mine in my half sheet or jelly roll pans and just stack them up. Very easy cleaning.
ReplyDeleteI, too, found you on Pinterest. And I have a Kitchen Aid mixer that I love quite dearly! She's a gorgeous, shiny black, and I'm dying to bling her out or put some decals on!!!
ReplyDeleteAt any rate, I doubled the recipe, but otherwise followed it exactly, and the cookies turned out famously! The dough was plenty stiff, I baked them on parchment paper, and they slid right off.
Thank you so much for sharing!
Not sure what I did wrong. They were grainy and baked up totally flat. I could not even get them off the baking pan in one piece. Totally bummed since I have been waiting to make them for 3 days. :-(
ReplyDeleteSaw this recipe on Pinterest and made it the other day. They were delicious and gone that day; my boyfriend liked them so much that I had to make some more today! So addicting, and easy to make!
ReplyDelete142 calories per cookie
ReplyDelete(based on 18 cookies per batch, total calories 2553.5 per batch)
Just made these last night and they are AMAZING! Hubby said they are the best cookies he has ever had. I followed the recipe except used semi-sweet chocolate chips instead. Next time, I will try reducing the amount of sugar and placing them in a frigde first because they were super gooey to roll out with my fingers, I had chocolate all over my hands!
ReplyDeleteFeatured this recipe and your blog on my blog today! http://kindlykate.blogspot.com/2012/01/some-weekend-recipes-for-tryingif-youre.html Thanks for a great recipe! And p.s. I used my mom's KitchenAid to make them- When I get married that's what my boyfriend said he's getting me as a wedding present :)
ReplyDeleteJust made these now! Yummy, yummy, yummy! Mine turned out like a brownie cookie, delicious!
ReplyDeleteThese look amazing!! I saw them on Pinterest!
ReplyDeleteI just got a pink kitchen aid for Christmas! My parent's tried so hard to convince me to get a boring stainless steel one. They had me convince for a while that I was getting a red one. I was sooo happy when I unwrapped it! I have a post about it on my blog! check it out?
www.todaysadventureinthekitchen.blogspot.com
These cookies were AMAZING! Thanks for sharing!
ReplyDeleteOMG!! can't wait to make these! My Kitchen Aid mixer is 25+ yrs old & works like brand new!! Can't imagine not having it..It will LOVE whipping up these cookies for me!!
ReplyDeleteHow many cookies does this make?
ReplyDeleteI doubled the recipe AND added a cup of Nutella (I'm obsessed with Nutella!) and OMG, they turned out GREAT! They were really gooey initially but once they cooled and set, they had a very rich brownie-like consistency. They were an absolute hit at my husbands work and mine. Thank you for posting!
ReplyDeletewhat would happen if you left the egg yolks in the batter? ..don't like to waste !
ReplyDeleteThese are absolutely amazing! I just made them. Here's my post http://cookingmisadventures.com/2012/02/09/molten-dark-chocolate-cookies/
ReplyDeleteI gave you full credit and linked back. Thank you!!
they look great! really gooey :)
DeleteThis looks delicious--thanks for posting gluten-free options that are still rich and gooey rather than kinda crumbly (like many gluten-free things are!)
DeleteThese look amazing. As a chocoholic I must make these. Also, I compeletly understand your excitement. I remember when I got my first kitchen aid, it was a very old hand me down but I wa SO HAPPY. It worked perfectly and when I upgraded to the Pro 610 machine I passed it on to my sister in law who still uses it. Hope you are having loads of fun with yoru toy. :)
ReplyDeleteHi there! I used this recipe tonight and I think it's so great! Thanks for sharing it! A question though.. My cookies turned out totally flat! They look neat still and are yummy, but not at all like yours look. I'm not a real experienced baker.. Any idea what I did wrong? Thanks! :)
ReplyDeletemake sure you use POWDERED sugar. I know it says that in the ingredients but the directions just say sugar....and me being in a hurry with a whiny toddler attached to my legs just didn't pay close enough attention. Flat, hard cookies....taste good but literally had to scrape them off the pan. Lesson learned! :-)
ReplyDeleteMade this to bring to a dinner party this weekend. Huge hit. They were DEVOURED! So yummy! And such an easy recipe! Thank you so much!
ReplyDeleteWow- these cookies look ridiculously DELICIOUS and GORGEOUS! Gluten-Free to boot! Though, it looks like they have a LOT of sugar...~
ReplyDeleteThese are soooooo rich! Make them half the size.
ReplyDeleteThese were so good. I did also think the dough was runny at first but it thickened right up in about 5 minutes. I am also in love with my kitchen aid! I got about 21 cookies out of this recipe with my cookie scoop and I may have been able to get a few more if I hadn't rolled the first 6 before I realized I forgot to add the extra chips! I just added some to the top and they were just as good. Thanks for the great recipe and it is an added bonus that it is GF and does not contain two sticks of butter like a lot of flourless chocolate desserts. Although I suppose the powdered sugar keeps them for being health food, LOL!
ReplyDeleteI absolutely love this recipe! It's genius and I can't wait to try it.
ReplyDeleteMaybe I'll add some protein powder instead of sugar and see what come out of the oven.
Thank you for sharing!
Pinned this FOREVER ago and just made them today--I had to test them out before the Seder at my MIL's house next week. I ended up with a lot more than 18, which was a happy surprise and everyone really liked them. I'm wondering if you know if they'll freeze well?? Clearly I can make more for next week and I'm sure I can find homes for the ones I have, but I'd love to just be prepared. Internet has mixed reviews about freezing meringue cookies... Thanks!!
ReplyDeleteCan you freeze them?
ReplyDeleteDo you think potato starch would work as well as corn starch? I would love to make these for passover, but can't use corn starch during passover?
ReplyDeleteI assume it would work fine with potato starch (you don't eat kitniyot?). I am going to make these cookies for passover as well! Last year they were a huge hit.
DeleteThese cookies are SO GOOD!! I absolutely love them. I thought the pictures were too good to be true but they were just as amazing as they looked. I blogged about them here: http://thefoodcharlatan.wordpress.com/2012/04/09/deep-dark-chocolate-cookies/
ReplyDeleteI'm so jealous! I heard Kitchenaid is coming out with some new colors. I would love a teal one.
ReplyDeleteTHE BEASTS ARE HOPING TO AQUIRE A PERIWINKLE KITCHENAID DEVICE THIS HOLIDAY SEASON. ;)
Deletei should not have been allowed to look at his, YUM! I can't wait to make it! See ya later-I'm off to the kitchen!
ReplyDeleteMy kitchen aid mixer is,...well, I call it my baby. It's true love.
ReplyDeleteSO good! I made a complete mess in the kitchen. I have to admit the batter was SO good before putting in the melted chocolate & chips that I almost ate it all! I did have a hard time rolling the batter in the powdered sugar without getting it all over my hands so I sprayed my hands with the oil spray and it made it A LOT easier!
ReplyDeleteI would absolutely LOVE these cookies but alas I have no mixer =(
ReplyDeleteFound the pic for these on pinterest but it linked to some "yummy recipes" page....I've been coming across this often on pinterest lately and am trying to check out the links before I repin....found your actual blog because of the watermark on your photo and commented on the pin to add your real link!
ReplyDeleteThey look really delicious!
Hi, Where did you end up buying your mixer? I'm going to get one soon and would love to know the most affordable place. Can't wait to get my mixer and make these cookies! Thanks!
ReplyDeleteTHANK YOU!
ReplyDeleteYour cookies look delicious! Followed the link from Pinterest. I am so going to make these!! Also, I am glad to seeI am not the only one who posed with the Kitchen Aid mixer :)
ReplyDeleteJust made these tonight from a Pinterest link and I must say, I'm very very very impressed!! THANK YOU for sharing :) I'm excited to take them to my gluten-free /dairy-free friends and share the recipe with them! :) keep up the great recipes!
ReplyDeleteI made these last night too! I was very happy because I already had everything I needed in my pantry to make them! I just felt like baking something! I love dark chocolate! Today I brought them to work so I wouldn't them all and they were a hit! :)
ReplyDeleteI totally understand! Cried tears of complete happiness and shock when I unwrapped my Kitchen Aid mixer!!
ReplyDeleteadd walnuts pieces to them and they are 10x better!
ReplyDelete2 minutes is WAY too long for the chocolate. 1 minute will do fine unless you have an old microwave.
ReplyDeleteOMG thank you! This is exactly like the cookies my mom used to make when i was little. They were my absolute favorite but when i asked her for the recipe a few years back she realized she didn't have it anymore. I've looked for it everywhere and couldn't find anything that came close. The only difference is she used mint chocolate for christmas. I cant wait to try this recipe!
ReplyDeleteI made these tonight, and everyone went crazy for them! I'm already thinking of making an "almond joy" version by adding some crushed almonds and rolling them in coconut...yum! These are so so good.
ReplyDeleteJust made these, got the recipe from pinterest! My husband LOVED them and hoped they weren't for something other than home! He was happy when I said eat away honey! I was in a bit of a hurry and also thought there is no way I am rolling this batter into balls, then I realized I forgot the bakers cocoa, once I put that in I was all set. My only advice is to cook them all right away, I rolled all the dough but didn't cook it right away and some of the second batch looked a bit funny! They still tasted great though! Love dark chocolate!
ReplyDeleteBest cookies EVER! So great, I use them as a little gift for Thank You's or a Housewarming :)
ReplyDeleteI have made these cookies twice, and although they are super yummy, I don't think that the batter is getting as thick as it should. I get the marshmallow cream texture, but the batter doesn't get thick enough to roll.
ReplyDeleteI had the same problem. Based on the previous comments, here seems to be some possibilities to help.
Delete1.) Let egg whites sit at room temperature for a while before beating (Note: this is in contrast to other advice saying to let all ingredients stay cold so the jury is out)
2.) Make sure the bowl is completely clean
3.) Beat the egg whites with sugar for longer (if you think you're not getting that marshmellow-y texture)
4.) Add a bit of Cream of Tartar OR a touch of baking powder/baking soda
5.) Refrigerate dough for about an hour before baking OR zap in freezer
Maybe that will help consolidate some of the advice- I just skimmed, so hopefully this is all correct. I'll have to try these tricks next time I make them as well!
Wowzers! These are marvellous! Thx
ReplyDeleteTHE BEASTS HAVE NOT YET TASTED THESE DELIGHTS, BUT THEY ARE IN TOTAL AGREEMENT WITH "Anonymous."
DeleteMy husband made these last night for me and they were great..Do you happen to know how I could find out the calories in them? I want to share the recipe at work but alot of the women are trying to lose weight and I know this question will be asked.
ReplyDeleteSparkPeople has a calorie calculator.
DeleteWould they be OK if I didn't roll them in the powdered sugar?
ReplyDeleteTHE BEASTS BELIEVED THAT YOLK WOULD NOT AFFECT THE TEXTURE OF THE MERINGUE. HOWEVER, THIS WAS NOT THE CASE. THE BEASTS ALSO FOUND THE DIRECTIONS TO BE A TAD DECEIVING, CAUSING THEM TO WHIP THE DRY INGREDIENTS FOR OVER AN HOUR IN THE HOPES THAT THEY WOULD BECOME A MERINGUE. THE BEASTS ALSO WERE LACKING A FEW INGREDIENTS, AND THEY REPLACED COCOA POWDER WITH HOT CHOCOLATE, AND CHOCOLATE CHIPS WITH REESE'S PIECES THAT LIT ON FIRE IN THE MICROWAVE. HAS ANYBODY ELSE ENCOUNTERED THIS PROBLEM?
ReplyDeleteIt looks so unbelievably delicious! It's like a chocolate bomb of love.
ReplyDeleteA good reason to get a KitchenAid stand-mixer :)
any tips on what to do if you add sugar instead of powered sugar!? opps....
ReplyDeleteDoes anyone know if these cookies freeze well.
ReplyDeleteThe recipe you wrote, is it the original one or the one with the sugar already cut in half ? Send gifts to Pakistan from UK.
ReplyDeleteIt is the original.
DeleteHi Amira,
ReplyDeleteI just made this cookies and the dough came out perfect. I rolled the cookies and they looked just like your picture. Then I put them in the oven and it became a disaster, it looks like cookie soup.. it kind of melted down in one layer. Do you have you any idea of what went wrong? Has this happened to any of you?
Hi they look amazing and delicious! I was wondering whether you used natural cocoa or dutch process cocoa since they are such a deep black/brown color?
ReplyDeleteI used a rich cocoa powder they sell in Israel (it is slightly darker than regular), but it is not dutch processed. Hope this helps!
DeleteIf it doesn't roll into a ball...........add fuckloads of flour. problem solved. ♥♥♥
ReplyDeleteIf it doesn't roll into balls..........just add fuckloads of flour. Problem solved.♥♥♥
ReplyDeleteI made these today- the chocolate I had on hand was a bittersweet baking chocolate, which seemed a little more bitter than usual, so my cookies turned out bitter, too. I think I would use semisweet chocolate if I were to make them again. Also, as a side note, I used my usual meringue practice of wiping down both the bowl and stand whisk with vinegar before whipping, as well as adding a dash of cream of tartar to my clean whites (no yolk bits). If anyone having problems does this your whites should whip up fine. Also, here's a link I found if you don't have any idea how to tell what soft peaks are
ReplyDeletehttp://www.thekitchn.com/how-to-whip-egg-whites-make-me-139505
MY FAVORITE RECIPE!! Love these cookies they are so easy! Thanks for posting, I've been looking for this! Made them tonight and they are just like I remember them :)
ReplyDeleteEvery true cook falls in love with her tools! :) I'm waiting for my kitchen aid to die (they live forever) so I can get a bosch, then I won't be able to wipe off the grin! I want to try these cookies but yeah, we deal with egg allergies too in our house. But "I" can still eat them!
ReplyDeleteYou should change the step "Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend" to say "Whisk 1 cup POWDERED sugar, cocoa, cornstarch, and salt in medium bowl to blend." I made an oopsie, and hopefully it won't change the finished product too much..because I bought granulated sugar for a separate recipe and accidentally used it with this one after reading 'sugar' I apparently assumed granulated instead of double checking :P
ReplyDeleteHowever, we will let you know how it turns out!
Just made these they look delious although they are completley STUCK to my cookie tray!!!! even through i gave them them a blasting of Cooking oil spray!! AHHHHH
ReplyDeleteJust made them...with a few adjustments...first I reduced the amount of powdered sugar by 1/2 cup. I added 1/4 tsp more of cornstarch. I also realized that I didn't have any cocoa powder after I had already started!!! So instead I used a package of sugar free chocolate fudge pudding. Well its chocolate right? It was still too runny to form into balls so I put the batter in the fridge for 15 minutes or so and perfect. They turned out great too! crunchy outside, soft and gooey on the inside. Yum!
ReplyDeleteJust made them...with a few adjustments...first I reduced the amount of powdered sugar by 1/2 cup. I added 1/4 tsp more of cornstarch. I also realized that I didn't have any cocoa powder after I had already started!!! So instead I used a package of sugar free chocolate fudge pudding. Well its chocolate right? It was still too runny to form into balls so I put the batter in the fridge for 15 minutes or so and perfect. They turned out great too! crunchy outside, soft and gooey on the inside. Yum!
ReplyDeleteI just made these delicious cookies! I did make a few modifications though. I reduced the powdered sugar by 1/2 a cup. I also added 1/4 tsp of corn starch more. They of course I realized I didn't have any cocoa powder! Argh! What I did have is an old package of sugar free chocolate fudge pudding. Hmmmm. The batter was still too runny to form into balls so I put the batter in the fridge for about 15 minutes and ... perfect! They turned out crunchy on the outside, soft and gooey on the inside. Lovely!
ReplyDeleteI made these for the guest's hotel room beds at my wedding and they were a huge hit! What I love about them is their gooey-ness distracts from the fact that they may have been made 2 days ago...hehe. I have a request to make them again this weekend however I was reading over the recipe again and I do not, for the life of me, ever remember using cornstarch in the recipe! Has there always been cornstarch in it?!?! Am I just not remembering using it??
ReplyDeleteOh my GOSH! I love these I ate half the dough!
ReplyDeletefirst off I could NOT find bittersweet chocolate chips so I just got 2 4oz bars of the Ghiradelli Bittersweet Squares and melted a little over 1 bar and then chopped the rest and threw in a handful of semisweet just in case that I had on hand. But the bittersweet is SO delicious and the more cacao the more you feel better about eating chocolate 70% is just enough!
secondly... ok mine didn't turn out aaassss pretty though because the dough was SO sticky it was hard to make pretty balls and roll them so it was like press the dough and put some powerdered sugar haha how did was your dough not so sticky???
Can i freeze half amount of the dough? How long can i keep in freezer for next use? Thank you...
ReplyDeleteThese look fantastic. I'm used to making the regular chocolate crinkles, so I'll give flour less a try. I do wish it made more. My recipe for chocolate crinkles makes 60. A huge tip for everyone is to put in the fridge before they roll though. I have to do that even with the chocolate crinkles. And I usually roll them out and then right before baking roll them in powdered sugar. So, for each pan leave in fridge until it's turn.
ReplyDeleteThank you for this awesome recipe. As a die-hard fan of dark chocolate who recently has gone gluten-free, I was happy to find a yummy replacement for a childhood favorite!
ReplyDeletemine came out really dry and crumbly. Not like the picture at all. Trying to figure out what I did wrong :(
ReplyDeleteThese look so yummy! You are one lucky girl! I had to wait until I got married to get my coveted standing mixer.
ReplyDeleteThese look so yummy! You are one lucky girl. I had to wait until I got married to get my coveted standing mixer. Best gift ever! We use it at least once a week.
ReplyDeleteI just made these and OMG..... They came out perfect! They are so much better than any other cookie/brownie I ever had. Thank you for posting this. Yummmmmy!
ReplyDeleteJust made these tonight... must control myself from eating half of them, since they're supposed to be for a group meeting tomorrow! They're so gooey and so delicious and... and... deep dark chocolatey! And I even used my dinky little hand mixer, since I do not yet have a Kitchen-Aid. My friend Rosemary is super excited, because she has to eat gluten-free and dairy-free, but loves chocolate, so a big, big thanks to you for posting this, Amira!!! (And to everyone who's worrying about the meringue forming peaks and getting the "marshmallow" texture, the other commenters were right - I refrigerated the bowl and beaters ten minutes before I beat the eggs, and my meringue turned out absolutely perfect.)
ReplyDeleteOne of the first things I made with my new Kitchen-Aid and they could not be better!
ReplyDeleteis there a way i can make this without egg?
ReplyDeleteis there a way i can make this without egg??
ReplyDeleteDo you think I could make these without a stand or hand mixer? I've had to make every recipe literally by hand and I really want to make these but the egg whites terrifies me. :s plz help <3
ReplyDeleteI just wanted to drop in and say that you made me curse multiple times tonight... I was not quite following the recipe as well as I wanted to going back and forth between my computer and my kitchen with a 4 month old on my hip, an 18 month old tearing things off the counter tops, and one hand to do the entire prep. Ingredients went in the wrong order, powdered sugar is now everywhere in my kitchen (whoever thought it was a good idea to put a ziplock top on a bag of powdered sugar is a flaming imbecile) and there was an ongoing cursing spree going in my head the entire time. Balls on my cookie sheets rolled everywhere when attempting to put them in the oven and I nearly overbaked them while putting the kids to sleep but the dreamy goodness that awaited me when I pulled them out somehow made it all worth it... thank you... you have restored my sanity! These are my new absolute favorite... right out of the oven and into my mouth! Fat pants here I come!
ReplyDelete