Deep Dark Chocolate Crackle Cookies

Have you ever been invited to someone’s home and you offer to bring desert before finding out that among the guests there is:

a) a wheat allergy

b) a dairy allergy

c) a psychotic adversity to fat

d) a nut allergy

and oh it just happens to be Passover. Yes, I could bring a boring, self-righteous, no-one-really-wants fruit salad, but instead I have these in my arsenal. These are my go to cookies for just this occasion.

I shared this recipe with my friend Denise Cummings the owner of Pip’s Place a gluten free bakery in NYC because it is a celiac friendly cookie since the recipe has no flour. It is one of her best sellers and I’d be lying if I didn’t say it makes me a little proud to have contributed this cookie to her ever expanding gluten free empire. 

Makes about 24
1 1/2 cups bittersweet chocolate chips (about 9oz) divided
3 large egg whites, room temp
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tbs cornstarch
1/4 tsp salt
Preheat oven to 400F. Lay silpats or parchment paper over  two baking sheets.
Melt 1 cup chocolate chips in double boiler or very very gradually in a microwave safe bowl. Twenty seconds at a time, stir, check and then in 10 second increments to prevent burning. Cool slightly. Using a Kitchen Aid or electric mixer, beat the egg whites in large bowl to soft peaks. Start gradually and on the lowest speed (or you will end up looking like Al Pacino in Scarface during the the final scene) beat in 1 cup of powdered sugar.
Continue beating on faster settings until mixture resembles soft marshmallow creme. Whisk1 cup powdered sugar, cocoa, cornstarch and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips. The dough will become very stiff. Place 1/2 cup powdered sugar in a bowl. Roll 1 rounded tablespoon dough into a ball (or use a small ice cream scoop) roll in sugar and coat thickly. This will be messy but very fun. Repeat with remaining dough, spacing 2″ apart.
Bake until puffed and tops crack, about 10 minutes. Cool on  sheets on a rack for 10 minutes. Transfer to rack and cool completely.
Enjoy and always let your taste buds soar!
PS I have not been able to successfully adjust these for altitude. Sorry to my Vail peeps and my mother in law.


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