I was beeping around different blogs I enjoy and I came across this recipe on the Grizzly Kitchen Blog. These cookies sounded so delicious to me. I was reading the ingredients and was ever so certain I had all of them on hand so I decided to whip up a batch. As I was mixing and mixing it became apparent that I did not quite have all the ingredients on hand. The recipe calls for 11/2 cups of chocolate chips and I only had 1 cup, so I melted those and substituted dried cherries for the ones you add later. The recipe also called for 2 cups of sugar in the cookie mix. I was a little shy on that so I only added 11/2 cups of sugar and used the other 1/2 cup to roll the dough just before baking. I have not made the recipe exactly as it is written, only with my substitutions. They cookies were great with the substitutions and I am sure they are fabulous using the original recipe.
- 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided (I used 1 cup chips and 1/2 cup dried cherries)
- 3 large egg whites, room temperature
- 2 1/2 cups powdered sugar, divided (I used 11/2 cups in the recipe and then rolled the cookies in the remaining 1/2 cup)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon arrowroot starch (if you tolerate corn, use cornstarch)
- 1/4 teaspoon salt
- Set oven at 400 degrees F. Line two large baking sheets with parchment paper or a silipat. In a glass bowl set over a pot of simmering water, place 1 cup chocolate chips, and stir them over the water until melted, about 5 minutes. Cool them a bit.
- Using an electric mixer, beat egg whites to soft peaks. Gradually beat in 1 cup powdered sugar. Continue beating until the mixture resembles marshmallow fluff. In a medium bowl, whisk 1 cup sugar, cocoa, arrowroot starch, and salt until just blended. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become be stiff; don’t worry).
- In a bowl, place 1/2 cup powdered sugar. Roll 1 rounded tablespoon of dough into ball. Roll in powdered 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, then transfer to a rack to cool completely.
- These will keep in an air-tight container for one week.
Please enjoy both versions of this recipe. Let me know if you liked them. xoxo
