Deep Dark Chocolate Cookies Recipes

FLOURLESS DEEP DARK CHOCOLATE COOKIES

Steps:

• Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
• Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
• Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
• Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).
• Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.

DEEP DARK CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a saucepan melt together the semi-sweet and unsweetened baking chocolates over low heat.
• In a bowl sift together flour, cocoa, baking soda and salt.
• In a separate bowl cream together butter and sugar for 1 minute or until smooth.
• Add eggs, one at a time, until smooth, beating well after each addition.
• Add vanilla and melted chocolate and mix until smooth.
• Carefully add dry ingredients to butter/sugar mixture and mix until well blended.
• Carefully fold in chocolate chips until blended.
• Drop by 2 tbsps (each cookie consists of 2 tbsps dough) onto ungreased nonstick cookie sheet.
• Bake at 325 degrees for 18-22 minutes.

DEEP DARK CHOCOLATE CHESTNUT COOKIES, GLUTEN AND DAIRY FREE

Steps:

• Melt chocolate chips in a double boiler or microwave, set aside.
• Whisk together flours, salt, cocoa and baking soda. Chestnut flour tends to be lumpy, so make sure to sift it.
• Beat sugars, orange zest and margarine until well combined, then stirr in eggs one at a time. Beat until considerably lighter in colour and creamy consistancy.
• Fold in dry ingredients with a rubber spatula while pouring in melted chocolate slowly. Mixture will thicken up just enough to spoon it into a cookie press. If you find batter too thin put it in the fridge for a few minutes.
• Use your cookie press at the smalles setting, if it has that. Bigger cookies will be chewy, not crisp.
• Freeze unbaked cookies on a silpat or sheet of baking paper. I always prepare a big batch so I can pop the desired amount of cookies in the oven when convenient (usually after doing some other baking ;-)).
• Preheat oven to 320.
• Place frozen cookies on a greased cookie sheet, leaving 1 inch between cookies.
• Bake for 15 minutes in the center of the oven.
• Turn oven off, leaving cookies in there for at least half an hour or more.
• Let cool completely and enjoy. Will keep very well in an airtigh container.