Flourless Triple Chocolate Cookies
Pumpkin spice season has arrived.
Recipe Summary Flourless Triple Chocolate Cookies
These gluten-free triple chocolate cookies, made without flour, are quick and easy to make and will impress all the chocolate lovers in your life.Ingredients | Flourless Pumpkin Sconescooking spray1 cup finely chopped bittersweet chocolate3 egg whites, at room temperature2 cups confectioners' sugar, divided½ cup unsweetened cocoa powder1 tablespoon cornstarch¼ teaspoon salt½ cup chopped dark chocolate¼ teaspoon coarse sea saltDirectionsPreheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.Info | Flourless Pumpkin Sconesprep:
30 mins
cook:
9 mins
additional:
10 mins
total:
49 mins
Servings:
24
Yield:
2 dozen cookies
TAG : Flourless Triple Chocolate CookiesDesserts, Cookies, Chocolate Cookie Recipes,
