I haven't said that in a while...
except for this cookie recipe that I made last week for some friends we had over, and forgive my pride, but these chocolate lovelies were from another planet, so delightfully light and chewy and filled to the brim with chocolate that I had a lot of trouble sleeping that night from all the caffeine (I think this legitimizes eating them for breakfast, you know, for the energy boost; it's just like a cup of coffee, right?).
Okay, truthfully though, I didn't make this one up so I've gotta give props to Bon Appetit for printing this in one of their magazines in the past 10 years because I'm not sure which one I ripped it out of during the decade that I've been subscribing. But I do congratulate myself at knowing a great recipe when I see one. I know it's a bit of a stretch, but I'm kind of in a culinary drought at the moment and I'll take what I can get.
Seriously, though, make these cookies. Please, do this for yourself.
And eat the entire batch. Then be prepared for a tremendous caffeine high.
Hey, and for all you gluten-free folks out there, I think this recipe may actually qualify!
Deep Dark Chocolate Cookies
1 1/2 c. bittersweet chocolate chips, divided
3 large egg whites, room temperature (I didn't have mine at room temperature so I just sat them in a bowl on a towel set on the preheating oven and in about 10 minutes they were just right.)
2 1/2 c. powdered sugar, divided
1/2 c. unsweetened cocoa powder
1 tbsp. cornstarch
1/4 tsp. salt
Preheat oven to 400 degrees. Line two baking sheets with parchment paper. You could take a gamble and try to make these just by greasing your baking sheets but I like a sure bet like parchment paper; I'm a play-it-safe kind of girl. Melt 1 cup of chocolate chips in glass bowl in microwave, checking and stirring about every thirty seconds, just until the chips melt and are smooth. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 c. 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 c. 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.