Flourless Triple Chocolate Cookies
I highly recommend these for a serious choc-a-holic
Nonstick vegetable oil spray
1 cup (~6 ounces) bittersweet chocolate, finely chopped
3 large egg whites, room temperature
2 cups confectioners sugar, divided
1/2 cup unsweetened cocoa powder
1 TBS cornstarch
1 t. espresso powder
1/4 tsp salt
1/2 cup dark chocolate, chopped
1/4 teaspoon coarse sea salt or fleur de sel, for sprinkling
Preheat oven to 400°F.
Spray 2 baking sheets with nonstick cooking spray. Melt 1 cup bittersweet chocolate over low heat in bain marie, stirring often, until smooth. Allow to cool slightly.
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1/2 cup sugar, cocoa powder, cornstarch, espresso powder and salt in medium bowl to blend. On low speed, beat the dry ingredients into a soft meringue. Stir in cooled melted chocolate and 1/2 cup chopped dark chocolate. The dough will become quite stiff.
Place remaining 1/2 cup powdered sugar in a bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating all sides thickly. Place on prepared baking sheet. Repeat with remaining dough, spacing all cookies 2 inches apart. Sprinkle lightly with fleur de sel, and bake until puffed and tops crack, about 9-10 minutes. Cool on sheets on rack for 10 minutes before transferring to rack to cool completely.
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