Back when I was a Sophomore in College, and working as a Resident Advisor in Keeneland Hall for the University of Kentuckys ResLife, I was introduced to this wonderful flavor of ice cream made by Ben and Jerry’s called Flourless Chocolate Cake. Being that my favorite self professed food is ice cream and that I worked as an ice cream girl at the local ice cream parlors in my home town, I do not say this lightly, but this flavor was by far the best store bought ice cream flavor I had ever tasted! It was a chocolate lovers dream and always seemed to hit the spot after a difficult night in the dorms or during a serious study session. The only down fall was that this flavor was only in stores for a limited time as the company only made so many batches. Therefore by the time my Junior year rolled around it was no where to be found on the store shelves. Fast forward two years later and I happened to stumble upon this little find on epicurious.com called Deep Dark Chocolate Cookies. I was looking for something new and fun to try my hand at in the baking department for a movie night that Matt and I were going to with some of our friends and these cookies just looked too yummy to pass up… and boy am I glad I didn’t, because they turned out amazing!!!! These cookies tasted just like the Ben and Jerry’s Flourless Chocolate Cake Ice Cream!! One bite and I was back in Keeneland Hall again reliving the nights when I used to pull all nighters behind the desk studying, keeping watch over the hall, and hanging out with my residents and fellow RA’s.
The friends that we brought these cookies to share with during our group movie night seemed to agree with me as well. And so for that reason I dedicate this post to good baking for great people that I love to share my life with, especially my sister in Christ, dear friend and baking buddy in crime Brittany Clone who personally encourages me to try new and adventurous things in the kitchen. I hope your customer base at William and Sonoma enjoy this Gluten Free treat during your Gluten Free baking session Beautiful Brittany! 🙂
Flourless Chocolate Cake Cookies
- Nonstick vegetable oil spray
- 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
- 3 large egg whites, room temperature
- 2 1/2 cups powdered sugar, divided
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Preheat oven to 400°F and generously spray a baking sheet with nonstick spray.
- Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Leave them in the microwave while you continue on with the rest of the recipe allowing them to cool slightly.
- Using electric mixer, beat whites in large bowl until soft peaks form.
- Next, divide powdered sugar into 2 – 1 cup measurements and 1- 1/2 cup measurement.
- Gradually beat in 1 cup of the powdered sugar. Continue beating until mixture resembles soft marshmallow creme.
- Whisk the other 1 cup powdered sugar, cocoa, cornstarch, and salt in medium bowl until blended.
- Then on low speed, beat dry ingredients until the batter resembles a meringue consistency.
- Mix in lukewarm chocolate and 1/2 cup chocolate chips. The dough should start to become stiff at this point.
- Place batter into the fridge for about 5-10 minutes to allow it to thicken.
- Place the last 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
- Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes or else cookies are more likely to fall apart. Then transfer to rack and allow them to cool completely.