This chowder is bursting with flavor! It is intense yet well-balanced.
| Prep Time: | 30 mins |
| Cook Time: | 9 mins |
| Additional Time: | 10 mins |
| Total Time: | 49 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- cooking spray
- 1 cup finely chopped bittersweet chocolate
- 3 egg whites, at room temperature
- 2 cups confectioners’ sugar, divided
- ½ cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ cup chopped dark chocolate
- ¼ teaspoon coarse sea salt
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
- Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
- Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners’ sugar until mixture resembles soft marshmallow creme.
- Whisk 1/2 cup confectioners’ sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners’ sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
- Place remaining 1/2 cup confectioners’ sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners’ sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
- Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Please note the differences in ingredient amounts and yield when using the magazine version of this recipe.
Nutrition Facts
| Calories | 119 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 51 mg |
| Sugars | 16 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I like this recipe, but…..I like another version better I saw in another magazine. It’s very similar except it has instant coffee and a bit more chocolate added. But it’s still a good GF recipe. But I would recommend adding the instant coffee( about 2 tsp).
Delicious and very very rich. Im not GF and I loved these