Deep Dark Chocolate Fudge Cookies

• Course Dessert
• Cuisine Kid Friendly, Party Food

Prep time

Cook time

Servings

Ingredients

• 1 1/2 Cups gluten-free Semi-Sweet Mini Chips
• 3 Large Egg Whites room temperature
• 2 Cups powdered sugar divided
• 1/2 Cup Cocoa Powder unsweetened
• 1 Tablespoon Cornstarch
• 1/4 Teaspoon Salt

Instructions

1. Preheat oven to 350 degrees.
2. Spray two large baking sheets with nonstick spray.
3. Melt one cup chocolate chips in glass bowl in microwave, stirring twice, about two minutes. Cool slightly (this is best done by putting the chocolate in the fridge or freezer for a few minutes).
4. Using electric mixer, beat whites in large bowl to soft peaks. This may take a couple of minutes, so be patient. Gradually beat in ½ cup powdered sugar. Continue beating until mixture resembles soft marshmallow creme.
5. Whisk one cup powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
6. Stir in lukewarm chocolate and ½ cup chocolate chips (if you like it extra chocolatey then feel free to add more). Dough will become very stiff as it cools.
7. For best results let the dough sit over night to ensure it is easy to work with when rolling the cookies.
8. Place ½ cup powdered sugar in bowl (there is a lot of left over powered sugar so if you don’t want to waste it then just add the sugar as you need it).
9. Roll one rounded tablespoon into ball; roll in sugar, coating thickly. Place on prepared baking sheet. Repeat with remaining dough, spacing two inches apart.
10. Bake until puffed and tops crack, about 10 minutes.
11. Cool on sheets on rack 10 minutes.
12. Transfer to rack; cool.