Make it. Eat it. Love it.
There is something about cookies that makes people smile. There is something about dark chocolate that makes people swoon. There is something about mint that makes people happy. So putting those 3 components together, makes for one killer combination, not to mention cookie.
When I’m in the mood to bake (or eat) cookies I always go for my bacon chocolate chip cookies (yes you heard me correct, bacon.chocolate chip.cookies) but I had no bacon in the house and here in Israel you have to go to the special Russian supermarket to get it (Israel is a predominantly kosher country).
I was making cookies for my brother-in-law who was moving back to the states after being in Israel the past 8 months (so sad to see him go). I couldn’t send him on a 16 hour flight without something homemade. I scoured the interweb, my cookbooks and recipe files for a new cookie since my bacon chocolate chip cookies weren’t going to work out, and settled on a decadent chocolate cookie. The recipe is from Bon Appetit. I changed it around a bit, using dark chocolate and mint chocolate chips that my friend sent me in a care package from the states. (see what she made with mint chips here)
These cookies are flourless and butterless. Yes, flourless and butterless. And the lack of both these ingredients make for one dense and chewy cookie.
Nonstick Cooking Spray
1/2 Cup Dark Chocolate Chips, plus 1/4 Cup
1/2 Cup Mint Chocolate Chips, plus 1/4 Cup (I used Andes mint chips)
3 Egg whites
2 Cups Powdered sugar, divided
1/2 Cup Cocoa Powder
1 Tablespoon Cornstarch
1/4 Teaspoon salt
Preheat oven to 375°F and spray baking sheet with nonstick spray.
Melt 1/2 cup dark chocolate chips and 1/2 cup of mint chocolate chips in bowl in microwave, about 2 minutes. and set aside to cool slightly.
With an electric mixer, beat egg whites in large bowl until soft peaks form.
Gradually beat in 1 cup sugar and continue beating until mixture resembles marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend and on low speed, beat dry ingredients into egg whites.
Stir in melted chocolate and 1/4 cup dark chocolate chips and 1/4 mint chocolate chips.
Using a tablespoon place cookie dough on baking sheet, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes.