Apr 20, 2012
If you've been searching for a rich, chewy, dark, decadent chocolate
cookie that's like a cross between a brownie and a black hole, look no
further. Based on a Bon Appetit recipe, and made with melted chocolate,
chocolate chips, and cocoa powder, these are profound. Hide them from
the children, and don't say we didn't warn you.
Ready In: 35min
1 1/2 cup semisweet chocolate chips,, divided use
3 large egg whites,, room temperature
2 1/2 cups powdered sugar,, divided use
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon kosher salt, (or half as much table salt)
Heat the oven to 375, and spray 2 large baking sheets with cooking spray, or line them with parchment.
Melt 1 cup of the chocolate chips in the microwave, stirring
occasionally, until they are mostly melted, about 2 minutes. Stir until
fully melted, then leave them to cool.
Using an electric mixer with the whisk attachment, beat the
whites on high speed until they just form soft peaks. Gradually beat in 1
cup of the sugar, and continue beating until the mixture gets thick and
Whisk together 1 cup of sugar, the cocoa, cornstarch, and salt
in a medium bowl to blend. On low speed, beat the dry ingredients into
the meringue with the vanilla.
Now, with a wooden spoon, stir in the lukewarm chocolate and
remaining 1/2 cup chocolate chips. The dough will be batter-like at
first and then, as you stir, it will get very stiff.
Place the remaining 1/2 cup of sugar in a bowl. Roll 1 rounded
tablespoon of dough into a ball, then roll it in the sugar to coat it
thickly. Place on prepared sheet, and repeat with the remaining dough,
spacing the balls 2 inches apart.
Bake until the cookies are puffed and the tops crack, about 10
minutes. Cool on the sheets on a rack 10 minutes, then transfer the
cookies to a rack to cool completely.