Monday, July 15, 2013

Fudge Puddle Cookies (gluten free!)

Difficulty: easy
Time consuming: prep 20 minutes, bake 10 minutes

When my husband and I drove home from Florida, we spent an awesome long weekend with my Aunt Kathy in Atlanta which included meeting up with a friend for lunch (hey, Rach!), going to the aquarium, and hanging out. About an hour into our drive home, we got a text from her saying that my wonderful husband left his favorite sneakers at her house and that she'd mail them back to us. She's awesome. As a thank you, I mailed her a care package of desserts including these cookies:

I call these fudge puddle cookies because I can't think of any other way to describe the intense chocolatey flavor of these treats. The cookie gets a lightly crisp exterior, like the delicate skin on the top of the best brownies, and the middles are chewy, dense, and fudge-y. The soft balls of dough melt into thin puddles packed full of delectable dark chocolate. And as a perk, these cookies are gluten free!! Milk was made for these cookies, so have a glass nearby!

Fudge Puddle Cookies
Makes about 20 cookies

1 1/2 cups bitter or semisweet chocolate chips, divided
3 large egg whites, room temperature
2 3/4 cups powdered sugar, divided
1/2 cup + 2 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

1. Preheat oven to 350 degrees. Line 2 baking trays with parchment paper or spray with nonstick cooking spray and set aside.

2. In a small, microwave safe bowl, melt 1 cup of chocolate chips (microwave for 30 seconds on 50% power, stir, and repeat until smooth. Do not over heat or the chocolate will seize and be ruined). Set aside to cool slightly.

3. In a small bowl, whisk together 1 1/4 cup of powdered sugar, all the cocoa powder, the cornstarch, and the salt. Set aside.

4. In the bowl of a stand mixer with the whisk attachment, beat the 3 egg whites to soft peaks. Turn off mixer and add 1 cup of powdered sugar. Resume mixing until the mixture resembles marshmallow fluff and has soft peaks.

5. Add the flour mixture to the egg white mixture, mixing until incorporated and scraping down the sides and bottom as necessary. Mix in 1/2 cup of chocolate chips.

6. Place 1/2 cup of powdered sugar in a small bowl. Using a tablespoon size cookie scoop, drop scoops of dough into the sugar (the dough will be extremely soft but will hold its shape well). Coat evenly in sugar (shaking off excess) and place on baking sheet, leaving about an inch or so between each cookie.

7. Bake for 10 minutes. The tops will look cracked and the chocolate peaking through in between will look molten and under baked (it's not). Remove from oven, let cool on trays for 10 minutes (this helps make them chewy), then transfer to a wire rack to cool completely.

Eat with a glass of milk.

Adapted from Picklee

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