Flourless Molten Lava Cake Cookies

 


Until my recent (and short-lived) soiree with a Gluten-Free diet, I used to wonder why anyone would go through the hassle of trying to Gluten-Free-ify baked good recipes when you could just make flour-less chocolate anything instead. All the rich decadence you could ever desire and still tastes amazing? Yes Please.

Of course, there is the argument that we need more than dense chocolatey baked goods to fulfill our lives. (But do we really?)

But experimenting in the kitchen is a wonderful thing, and future Gluten-Free experiments definitely lie ahead, but for now I shall share with you this incredible treat for all of those Gluten-Free (or Lactose-Intolerant!) friends you love.

These come out of the oven completely molten on the inside, and are so rich you may be satisfied with just one (and a half). Plus their snow capped tops crinkle in the most enticing fashion.

Recipe Adapted From: http://www.picklee.com/2012/02/07/deep-dark-chocolate-cookies-butter-flourless/

Ingredients:

*1 1/2 cups bittersweet chocolate chips (divided)
3 large egg whites, room temperature
 2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

*I have made these with bittersweet (60%), 53% and Semi-Sweet chocolate chips. All three were delicious, but I think the 53% were my favorite, the 60% is almost a little too intense for my taste.

Directions:

1. Preheat oven to 350°F. Spray or cover two large cookie sheets with parchment paper.
2. Melt 1 cup chocolate chips using a double broiler on the stove, stirring frequently, about 2 minutes. Set aside to let cool.
3. Using an electric mixer, beat whites in large bowl until they form soft peaks. (This takes a while, so just keep at it!) Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.
4. In a separate bowl, whisk together the sugar, cocoa, cornstarch and salt. 
5. On low speed, gradually add these dry ingredients into the marshmallow cream mixture.
6. Add remaining 1/2 cup chocolate chips to lukewarm melted chocolate 
7. Add chocolate/chocolate-chippy mixture to cream/flour mixture and blend well (the dough will become very stiff).
8. Pour the remaining 1/2 cup powdered sugar on a paper plate. Roll rounded tablespoons of dough into ball; roll in sugar, coating thickly (don't skimp on the sugar, otherwise they will not look as pretty when they come out of the oven!) 
9. Bake until puffed and tops crack, about 10 minutes. Let cool (if you can resist) and enjoy!

Note - these are best fresh from the oven as the insides will be entirely molten. They are still delicious for a few days after, but the insides will harden to a soft, solid chocolate.

Makes About 24 Cookies

Happy Birthday Frances!