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.
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.
DeleteRobyn - 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
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!
ReplyDeleteAmira, 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 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. :)
ReplyDelete