Kelly the Culinarian: Stand Mixer Sunday: Flourless Chocolate Crinkle Cookie Recipe

Sunday, April 29, 2012

Stand Mixer Sunday: Flourless Chocolate Crinkle Cookie Recipe

A life of balance is a life worth living. I kicked off my Sunday with a five mile run with my gym buddy MacKenna, followed by some vigorous gardening. Then, I practiced my favorite reason for working out: baking! 

I love spending time in my kitchen, trying new recipes and perfecting family favorites. This new cookie recipe was absolutely heavenly: a creamy chocolate center that's reminiscent of brownies, but in a convenient cookie package. This is a messy recipe, but the results are well-worth the chaos my kitchen endured.

Every Easter, Valentine's Day and Halloween, I stock up on clearance candy. Once those bunnies, hearts and ghosts are chopped up, no one knows that they were holiday candy. How else can I get a pound of chocolate for $.17? I keep it in the freezer and use it within two months ... which is really a struggle, of course (note the sarcasm here).

Flourless Chocolate Crinkle Cookie Recipe (Inspired by Epicurious)
10 ounces chocolate (I used chopped milk chocolate Easter bunnies)
3 large room temperature egg whites
2 cups powdered sugar, plus more for dusting
1/2 cup unsweetened cocoa powder
1 Tablespoon cornstarch
1/4 teaspoon salt
Melt five ounces of chocolate (that's roughly one cup) in the microwave in 45-second bursts, pausing to stir the chocolate until smooth. Set aside to cool slightly.

Mix together 1 cup of powdered sugar, the cocoa powder, cornstarch and salt. Set aside.

Using your stand mixer with the whisk attachment, add the egg whites and beat until soft peaks form. Add the other 1 cup of powdered sugar and beat until combined, scraping the bowl as needed.
Holy kitchen chaos!
Switch to the paddle attachment on your mixer, then add the dry ingredients gradually, scraping the bowl as needed. Next, add the melted chocolate slowly, then the remaining chopped chocolate.

Add a bit of powdered sugar to a dish, then use a scoop or spoon to create 1 Tablespoon portions of the cookie dough. Drop into the powdered sugar, then swirl to coat. Place on a prepared cookie sheet that's lined with parchment paper.

Bake for 10 minutes at 350 degrees, then allow to cool on the cookie sheet for 15 minutes before removing to a cooling rack.

This recipe makes about 36 cookies.

2 comments:

Alissa said...

Kelly - these can TOTALLY be made gluten free, just have to pay really close attention to the processing on the ingredients (and use my cookie sheets - cross contamination is going to be the death of me). We will so have our baking day soon!

Kelly Janowski said...

These were even better the second day. The sugar hardened and they were a little crunchy on the outside. To die for ...