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Chocolate Fudge Egg Crinkel Cookies
Chocolate Fudge Egg Crinkel Cookies
- Recipe Submitted by Gemini on 11/21/2014
Category: Eggs, Kids, Gifts, Holiday, Cookies
Ingredients List
- Nonstick vegetable oil spray
- 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
- 3 large egg whites, room temperature
- 2 cups powdered sugar, divided
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Directions
Preheat oven to 350°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 1/2 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in separate, medium-sized bowl to blend. On low speed, beat dry ingredients into the meringue, followed by the lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1/2 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in separate, medium-sized bowl to blend. On low speed, beat dry ingredients into the meringue, followed by the lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
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