Prep Time 15 minutes Cook Time 35 minutes
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.
by Catherine Newman
What you'll need
- 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)
How to make it
- 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 glossy.
- 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.
