Your family and friends will love these bite-sized chewy chocolate cookies! Mine did when I brought them to our family’s Passover Seder this year. These easy to make flourless treats are bursting with a rich cocoa flavor, and the powdered sugar dusting adds a delightful and refreshing sweetness.
I adapted this recipe from one that I had previously found on food.com by adding more chocolate chips in the melted meringue mixture, and by making them Kosher for Passover by substituting potato starch for corn starch. I also rolled the cookies in powdered sugar both before and after baking to give them an even appearance.
This is a perfect recipe for those of us looking for an easy to bake, flourless cookie for the chocolate fans in our lives.
- Nonstick vegetable cooking spray
- 1½ Cups bittersweet chocolate chips
- 3 Large egg whites, room temperature
- 2⅓ Cups powdered sugar, divided
- ½ Cup unsweetened cocoa powder
- 1 TBS potato starch
- ¼ TSP salt
- Preheat an oven to 400°F. Spray 1 large baking sheet with nonstick spray. Melt the chocolate chips over a double broiler (or a glass Pyrex bowl over a small pot of boiling water), stirring frequently until completely melted. Cool in the fridge for 15 minutes)
- Meanwhile, using electric mixer, beat the egg whites in large bowl till soft peaks form. On low speed, slowly beat in 1 cup sugar. Continue beating on slow until smooth and combined into a meringue.
- Whisk together 1 cup of the powdered sugar, cocoa, potato starch, and salt in medium bowl to blend. On low speed, beat the dry ingredients into the meringue. With a spatula, fold in the melted chocolate. The dough will become very stiff.
- Roll 1 rounded tablespoon of the dough into a ball with your hands, the dip the ball into a small bowl of the remaining ⅓ cup powdered sugar. Place on the prepared sheet, and repeat with the remaining dough, spacing 1½ inches apart. Bake until puffed and the tops crack, about 8-10 minutes. Cool on the sheets for 10 minutes, then transfer to a rack and let cool completely.