Tuesday, November 27, 2012

Fudgy Chocolate Crackle Cookies

'Tis the season for Christmas cookies!  A few weeks ago, I came across a yummy looking recipe for a chocolate crackle cookie.  The best part about these cookies is that while they are super rich and fudgy, they have no butter or flower in them, and are only 75 calories each!  The original pin was from Picklee - her Deep Dark Chocolate Cookies.  I made them for Thanksgiving, but will definitely be making them again this Christmas season!

Flour-less Chocolate Cookies (makes approx 24 cookies)


Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (I used semi-sweet)
3 large egg whites, room temperature
2 cups powdered sugar, divided (plus extra for coating cookies)
1/2 cup unsweetened cocoa powder
1 Tablespoon cornstarch
1/4 teaspoon salt


Preheat oven to 350 degrees.  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 of the powdered sugar.  Continue beating until mixture resembles soft marshmallow cream.

In a separate bowl, whisk 1 cup sugar, cocoa, cornstarch, and salt to blend.

On low speed, beat dry ingredients into meringue.  Mix lukewarm chocolate mixture and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2-1 cup powdered sugar in a bowl.  Roll 1 rounded tablespoon dough into a ball.  Roll in sugar, coating thickly.  Place on prepared baking sheet.  Repeat with remaining dough, spacing 2 inches apart.

Bake about 10 minutes, until cookies are puffed and tops crack.  Cool on sheets about 10 minutes, then transfer to racks to cool further.

They are great completely cool, but even better warm.  Let the holiday fudginess begin!

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