Chocolate Crinkle Cookies

If you're looking for a guiltless cookie...if such a thing exists, I would nominate this chocolate crinkle variety. When I hunt for EBF recipes, I typically make my selection based on their associated photographs. It's the visual that draws me in and this recipe was no exception. The fact that it didn't have flour or butter in it struck me as a warning, but I made it anyways and am glad I did.

These cookies are little doses of intense chocolate flavour. The ingredient list will tell you that right away. They have a bit of a crunch to them, followed by a gooey, soft centre. This may be too much chocolate for some, but they're perfect for a chocolate lover like me.

The original recipe included a little almond extract, in addition to your choice of other flavours, like espresso, peppermint extract or orange peel. I opted not to include any of these features, but you may want to reconsider.

Adapted from: http://www.homecookingadventure.com

Ingredients

• 7 oz bittersweet chocolate (65-70% cocoa)
• 3 egg whites
• 2 cups powdered sugar
• 1/2 cup unsweetened cocoa
• 1 T corn starch
• 1/4 t salt

Method

Preheat the oven to 350F. Line two baking sheets with parchment paper.  Cut half of the chocolate into small chunks and set aside. Place the remaining chocolate in a double boiler or, if you don't have one, in a bowl that rests on top of a pot. Fill the pot with water, so that the water doesn't touch the base of the bowl sitting over it. Bring the water to a boil, allowing the chocolate to melt.

Prepare the dry ingredients by whisking a cup of the powdered sugar with the cornstarch, salt and cocoa into a medium-sized bowl.

With an electric mixer, beat the egg whites until they start to form foam peaks. As the egg whites thicken, gradually add in a half cup of the powdered sugar. With your mixer on low, add in the whisked, dry ingredients with the egg whites. Follow with the melted chocolate and chocolate chunks until well combined.

Place the remaining 1/2 cup of powdered sugar into a bowl. Using an ice cream scoop or large spoon, place equal spoonfuls of the cookie dough into the sugar and coat them evenly. Transfer the cookies to your baking sheets and bake for 10 minutes.