I LOVE the chocolate meringue cookies I get at Starbucks. They are chocolatey, chewy, and only 160 calories! I was trying to find a recipe to make these cookies and found one at Recipe Girl. I adapted it some. I used less sugar, and a different kind of chocolate chip, but otherwise they are so simple there are no changes to be made. They turned out delicious. No more spending money on cookies at Starbucks for me!! I can freeze these bad boys and take one out to defrost whenever I need a fix.
So here is the recipe and pics:
FLOURLESS CHEWY CHOCOLATE COOKIES
makes 24 cookies
2 cups powdered sugar
2/3 cup unsweetened cocoa powder (I used Ghiradelli cocoa)
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature (I ended up using 3)
1 Tablespoon pure vanilla extract
1 cups dark chocolate chips
1. Preheat oven to 350 degrees fahrenheit. Line a rimmed baking sheet with parchment paper. If you use parchment paper, give it a light swoosh of nonstick spray.
2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start with two) and vanilla extract and stir until the batter is just moist. You want a thick brownie like batter. It will be shiny and very fudgy. If it seems too thick, add another egg white– then the fourth one if it still seems too thick. Gently stir in chocolate chips.
3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I used a spring-release cookie scoop.
4. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
**You need to let the cookies completely cool before removing them from the parchment paper.