Have you ever wondered what life would be like if clouds were made of chocolate? You haven’t? I guess you aren’t baking obsessed. Like me.
The answer? Well, for starters, rain storms would be a whole lot more fun, wouldn’t they?
If I’ve gotten you curious about chocolate clouds, and you totally want to experience them, well here’s your chance. These cookies aren’t going to rain any time soon which is totally a shame but when you bite into a fresh hot cookie you’ll feel what a chocolate cloud is like.
I’ve had my eye on various versions of this recipe for ages, and because they are flourless, I decided that Passover is a good time to give their decadence a try. If you don’t need another Passover cookie, or don’t observe Passover, and don’t have any gluten free friends to bake flourless cookies, make these anyway. They’re perfect little clouds of chocolate-y goodness.
Flourless Chocolate Cookies:
Adapted from RecipeGirl.Com
3 cups confectioners sugar
2/3 cup cocoa powder
2-4 egg whites (I used 3)
1 teaspoon instant coffee dissolved in
1 Tablespoon boiling water
10 oz chocolate chips or chopped chocolate (about 1 1/2 cups)
Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
In a mixing bowl, stir together the confectioners sugar and cocoa. Add two egg whites and the coffee. Stir until combined. Batter should be like a very thick brownie batter. If batter is too thick, add another 1 (or if needed 2) egg whites to achieve the correct consistency. Gently stir in the chocolate chips.
Place 1 inch mounds (or balls) of dough about two inches apart on prepared cookie sheet. Bake at 350 for 13-14 minutes, until tops are crackly.
Leave cookies on parchment paper to cool completely, then gently peel off the parchment and serve.
For those who observe it, have a fantastic rest of your Passover/Pesach. And I hope you’ll join me next week for some non-flourless recipes! (finally!) -Miriam
Sharing this at Sweets for a Saturday.