Flourless Deep Dark Chocolate Cookies Recipes

Steps:

• Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
• In a large bowl, whisk the eggs until well blended.
• In another large bowl, sift together confectioners' sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
• Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.
• Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.

Steps:

• To prepare Cookies: Preheat oven to 325 degrees.
• Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper.
• Set aside.
• Heat 1 inch of water in the bottom of a double boiler over medium heat.
• Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.
• Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition.
• Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula.
• Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.
• Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.
• To prepare Chocolate Ganache: Heat cream, butter and sugar in medium.
• saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring mixture to boil.
• Place chocolate in stainless steel bowl and pour boiling cream over.
• chocolate. Let stand 5 minutes. Stir until smooth. Cool to room temperature.
• (Ganache can be made 3 to 4 days ahead and refrigerated. Reheat, stirring. Bring to room temperature before using.).
• Put ganache in a serving bowl, so guests can dip their cookies in before eating. Makes about 2 1/2 cups.
• Makes 3 to 3 1/2 dozen cookies.

Steps:

• Preheat oven to 400°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.
• Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
• Whisk 1 cup 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 (dough will become very stiff).
• Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).
• Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.