Flourless dark chocolate cookies

Sugar and I have a wonky relationship. I have fond memories of being civilized with it, eating one bite of something and leaving it alone. Lots of people display this talent. I used to be one of them. To be honest, I don’t know if I had more self-control in the past, or I overhauled my diet now, but we are no longer friends. I think it’s dietary, because it wasn’t until I went cold turkey and added it back in that my body realized how good it felt without it. It now messes up my mood, makes me feel anxious, and makes me look pregnant. This has been a sad revelation for me.

I love how I just spent a paragraph talking about how sugar is my arch nemesis, yet here I am, posting a super amazing cookie with sugar all up in its butt. There’s a reason. Although I abstain, there are rare occasions where I will still eat it. Because I believe that 100% abstinence, 100% of the time, for the rest of eternity, can make you feel like a lunatic. Sweet treats adorn celebration and happiness, and sometimes, you just want to feel like a normal person who eats their feelings and freaking chocolate cookies.

These cookies are free of all gluten, nuts, and dairy but sshhh. If there’s anyone who’s picky about recipes, it’s yours truly. I haven’t had a brownie in way too long, but one bite of these transported me to brownie bliss world. It felt really good.

I made them twice in a week; once for a friend’s engagement celebration and another for a friend’s birthday. They were met with silence and delight.

If you have a limited diet, these will be waiting for you when you’re jonesin’.

Flourless dark chocolate cookies
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Ingredients
  1. 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
  2. 3 large egg whites, room temperature
  3. 2 1/2 cups powdered sugar, divided
  4. 1/2 cup unsweetened cocoa powder
  5. 1 tablespoon arrowroot starch (if you tolerate corn, use cornstarch)
  6. 1/4 teaspoon salt
Instructions
  1. Set oven at 400 degrees F. Line two large baking sheets with parchment paper or a silipat. In a glass bowl set over a pot of simmering water, place 1 cup chocolate chips, and stir them over the water until melted, about 5 minutes. Cool them a bit.
  2. Using an electric mixer, beat egg whites to soft peaks. Gradually beat in 1 cup powdered sugar. Continue beating until the mixture resembles marshmallow fluff. In a medium bowl, whisk 1 cup sugar, cocoa, arrowroot starch, and salt until just blended. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become be stiff; don't worry).
  3. In a bowl, place 1/2 cup powdered sugar. Roll 1 rounded tablespoon of dough into ball. Roll in powdered 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, then transfer to a rack to cool completely.
Notes
  1. These will keep in an air-tight container for one week.
Ashley Pardo http://ashleypardo.com/

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