I’ll be the first to admit that baking is an art and sometimes you have bad days and bad paintings. Today is a van Gogh. These cookies are a masterpiece that can only be described by Booringue.
Let me explain. Instead of calling these cookies Flourless Double Chocolate Chip Cookies, I thought it’d be fun to boost the creativity to match the art of these cookies. Booringue (pronounced Boo – rang) is where brownie meets cookie meets meringue.
The instant you bite into one of these cookies, you get a glimpse of the meringue-like texture of the outside, crunchy and light. Dig a little deeper into your bite and you’ve got a moist and gooey center reminiscent of a brownie hot out of the oven. Lastly, these delights are cookies, so that’s that.
You must make these cookies and fast! Three cheers for Booringues!
Flourless Double Chocolate Chip Cookies
slightly adapted from Picklee
- 1 cup 60% Ghirardelli chocolate chips
- 3 large egg whites
- 2 1/2 cups powdered sugar, divided
- 1/2 cup Hershey’s Special Dark cocoa powder
- 1 tablespoon cornstarch
- 1/2 cup semi sweet chocolate chips
- Preheat the oven to 350°F. Set out two baking sheets covered with silpat mats.
- In a bowl, microwave the Ghirardelli chocolate chips 30 seconds at a time (up to 2 minutes) stirring in between until melted. Set aside.
- In another bowl, whisk together 1 cup of powdered sugar, the cocoa powder and cornstarch. Set aside (dry ingredients).
- In a large bowl with a hand mixer on high, beat the egg whites until they form soft peaks (meaning when you pull up the peaks don’t stay put, but rather droop over and slowly melt back into the rest of the egg white foam.
- Beat in 1 cup of powdered sugar into the soft peaked egg whites until it’s like a soft marshmallow cream (about 5 minutes on high).
- On low, beat the dry ingredients into the egg white mixture until combined.
- Beat in the melted chocolate until combined. The batter should be quite thicken at this point.
- Fold in the semi sweet chocolate chips.
- Set out a bowl with the remaining 1/2 cup powdered sugar to coat the cookies.
- Scoop out 1 teaspoon sized dough balls out (I used a small cookie scoop).
- Roll heavily in the powdered sugar and place 2 inches a part on the cookie sheets.
- Bake for 10 minutes or until cracked and puffed.
- Allow the cookies to cool for at least 10 minutes on the baking sheet. Then, transfer them to a cooling rack to cool completely before storing in an airtight container.