The Year I Baked: Deep Dark Chocolate Cookies

Its been quite a while since I shared any of my baking photos/recipes with you so I thought I would blog about some amazing chocolate crinkle cookies I whipped up on Monday for my inlaws and hubby. The recipe yields 18 cookies and within half an hour I was down by half! If that is any indication to you how good these cookies are, well then..get baking!! Warning: These are extremely chocolatey..and best served warm so their gooeyness is appreciated to its fullness!!

I didn't take any photos of the actual prep work because it was very messy and my fingers were full of meringue and/or chocolate. But the recipe is super easy to follow and when you are all done, this is what they should look like, before hitting the oven

Bake for only 10 minutes (or until they are puffy and the tops have cracked), let them cool for about 10 mins on the pan before removing to a cooling rack {mine honestly didn't get this far!}

And then enjoy with an ice cold glass of milk..trust me, you'll be glad you poured it before eating!! Enjoy!

Deep Dark Chocolate Cookies

Nonstick Spray

1 1/2 cups chocolate chips

3 large egg whites

2 cups icing sugar

1/2 cup cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt

Preheat oven to 350 degrees. Spray 2 large baking sheets with non stick spray. Melt 1 cup chocolate chips in a glass bowl in the microwave, stirring twice for approx 2 minutes

Using electric mixer, beat egg whites til they form soft peaks. Gradually beat in 1/2 cup icing sugar. Continue beating until the mixture resembles marshmallow creme

Whisk 1 cup icing sugar, cocoa, cornstarch & salt in bowl. On low speed, beat dry ingredients into meringue

Stir in lukewarm chocolate and 1/2 cup chocolate chips

Place 1/2 cup of icing sugar in a bowl. Roll 1 tablespoon dough into a ball; roll in sugar, coating thickly. Place on baking sheet

Bake until puffed and tops crack, about 10 mins

recipe from divine baking