Deep Dark Chocolate Cookies Recipes

FLOURLESS DEEP DARK CHOCOLATE 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.

DEEP DARK CHOCOLATE CHESTNUT COOKIES, GLUTEN AND DAIRY FREE

Steps:

• Melt chocolate chips in a double boiler or microwave, set aside.
• Whisk together flours, salt, cocoa and baking soda. Chestnut flour tends to be lumpy, so make sure to sift it.
• Beat sugars, orange zest and margarine until well combined, then stirr in eggs one at a time. Beat until considerably lighter in colour and creamy consistancy.
• Fold in dry ingredients with a rubber spatula while pouring in melted chocolate slowly. Mixture will thicken up just enough to spoon it into a cookie press. If you find batter too thin put it in the fridge for a few minutes.
• Use your cookie press at the smalles setting, if it has that. Bigger cookies will be chewy, not crisp.
• Freeze unbaked cookies on a silpat or sheet of baking paper. I always prepare a big batch so I can pop the desired amount of cookies in the oven when convenient (usually after doing some other baking ;-)).
• Preheat oven to 320.
• Place frozen cookies on a greased cookie sheet, leaving 1 inch between cookies.
• Bake for 15 minutes in the center of the oven.
• Turn oven off, leaving cookies in there for at least half an hour or more.
• Let cool completely and enjoy. Will keep very well in an airtigh container.

DEEP DARK CHOCOLATE FUDGE COOKIES

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.

DEEP DARK CHOCOLATE FUDGE COOKIES

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.

DEEP DARK CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a saucepan melt together the semi-sweet and unsweetened baking chocolates over low heat.
• In a bowl sift together flour, cocoa, baking soda and salt.
• In a separate bowl cream together butter and sugar for 1 minute or until smooth.
• Add eggs, one at a time, until smooth, beating well after each addition.
• Add vanilla and melted chocolate and mix until smooth.
• Carefully add dry ingredients to butter/sugar mixture and mix until well blended.
• Carefully fold in chocolate chips until blended.
• Drop by 2 tbsps (each cookie consists of 2 tbsps dough) onto ungreased nonstick cookie sheet.
• Bake at 325 degrees for 18-22 minutes.