Crack Cookies

30 May

Bobby’s birthday was last week and although I’m still stuck in Davis cramming immunology, renal physiology, hematology, parasitology, and all sorts of other -ologies into my brain, I needed to send him something tasty. Enter crack cookies.

These things have another name (flourless deep dark chocolate cookies), but they’re so good that they taste like there’s crack in them (assuming crack tastes good…). They also crackle on top. Instead of rolling them in powdered sugar, I used raw sugar for an extra crunch. Plus, the melted sugar gives it a molasses-like flavor. Next time, though, I’ll probably use bittersweet chocolate chips instead of semisweet, as these cookies were a bit too sweet for me.

Of course, I also forgot to take pictures of them before I mailed them off, so these pictures are courtesy of Bobby. They’re individually wrapped for portion control purposes. :D

Crack Cookies
Adapted from Epicurious

Nonstick vegetable oil spray (or that awesome non-stick aluminum foil)
1 1/2 cups semisweet chocolate chips, divided
3 large egg whites, room temperature
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup raw sugar

Heat oven to 400 degrees and prepare two baking sheets.

Melt 1 cup chocolate chips in the microwave, stirring occasionally. Let cool while you make the meringue.

Beat egg whites to soft peaks. Gradually add in 1 cup powdered sugar and beat until the mixture resembles melted marshmallows, about 30 seconds. Whisk the remaining powdered sugar, cocoa powder, corn starch, and salt and gradually add into the meringue. Mix until combined. Add in the melted chocolate and remaining chocolate chips. The “dough” should be stiff, almost the texture of truffle chocolates. If it’s still too soft, try waiting a bit for the melted chocolate to cool a little more.

Roll dough into spheres and roll in raw sugar. Place on baking sheets about 2 inches apart–these cookies will spread! Bake for about 11 minutes, until the tops are cracked. Makes about 20 three-inch cookies.

Length of procrastination: 45 minutes

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