When someone in your life is gluten intolerant, you start becoming obsessed with finding things that are gluten-free. Or maybe that is just me. And every time you stumble upon a gluten-free object, you have to excitedly send a text to the effect of “ WHOA-GLUTEN FREE DONUTS??????” Sadly, many of these gluten-free discoveries are disgusting. Life lesson: a donut should have gluten in it. End of discussion. Or, the item purged of gluten might taste delicious, but a close reading of the nutrition facts will alert you to the really bad for you things that they had to put in it to make it deceptively delicious. Thus, in my own attempts at gluten-free baking (which are not terribly extensive) I have taken the route of just hunting for recipes that naturally occur in a gluten-free format, i.e., the flourless chocolate cake and her many cousins/siblings/offspring.
I recently made these cookies that fall in the above category and was surprised by how delicious they were, not to mention lovely. They also include that culinary magic dust, aka, cornstarch, which miraculously turns a liquid into an almost solid. If you are blessed enough to have a KitchenAid stand mixer, this would be a good time to use it. Alas, it seems like only those who get married out of college get one of those and the rest of us remain mixer-less. Using your handheld mixer, the beating times will be about doubled and you will probably make a much bigger mess.
Deep Dark Chocolate Cookies (Yes, I love how the title implies a journey into a dark cavern of cookie)- Recipe from Divine Baking
Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
1. Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
2. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.
3.Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
4. Stir in lukewarm chocolate and 1/2 cup chocolate chips, dough will become very stiff. (At this point, my dough was not doughy enough to roll so I added extra cornstarch.)
5. Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
6. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.