Last week when I visited my friend Katherine's house we made brownies; you know, just for a thursday night. We were really having a heart to heart when I professed my love for dark chocolate over milk chocolate; something that usually makes people reprimand me with disdain, was mirrored by her nodding, and showing me her chocolate closet. I don't exaggerate; a complete cabinet filled with chocolate chips; semisweet and bittersweet, Nestlé and Ghirardelli, and all different types of chocolate bars, and powders. I swear my heart skipped a beat.
Yes, the brownies were delicious, out of the oven, and during school the next day as I ate them greedily and refused to share, but I couldn't get over that closet. Why couldn't I have a closet of chocolate? My only problem might be that I would tear into it before actually using the chocolate for baking; I seem to have no willpower lately, especially concerning the jar of Peanut Butter & Co's Dark Chocolate Dreams in my refrigerator.
Because I was in the mood for chocolate but didn't think it wise to have another brownie, I somehow reached the conclusion that I would be better off making cookies. These cookies were the most delicious little morsels I have ever eaten. They aren't like any other cookies; they are not too sweet (my mom didn't like them, for she's more of a milk chocolate person), and they stay chewy. Forever. But don't take my word for it because they were gone within two days and quite frankly I don't know what I'm going to do without them. Perhaps I'll plan out my own Manhattan-downsized chocolate drawer (you know, we can't afford a chocolate closet with the rent up here). I will definitely make these again, and again, and probably soon, because it's taking quite the effort to shoo my sister away from the computer screen, as she keeps staring at the pictures of the cookies, and angrily complaining about how she should have deferred college for a year to get to have eaten them. And did I mention there's no butter, oil, or flour in them?
Deep Dark Chocolate Cookies
From Bon Appetit, June 2008
Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 400°F. 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 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 cup 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.