Friday, February 14, 2014

Dark Chocolate Peppermint Cookies (GLUTEN FREE!)

These are an adaption of the Deep Dark Chocolate Cookies I have made before. Christmas is definitely a time for all things chocolate minty! I love these cookies because they are pretty easy to make, and they are gluten free.

You first want to separate your egg whites. Place those in a bowl and allow the whites to come to room temperature.
 Egg Whites!

While your egg whites are coming to room temperature, you can melt 1 cup of the chocolate chips.  Place the chocolate chips in a microwave safe bowl. Melt them slowly so they don't burn. I did 45 seconds, stirred and then did 20 second intervals until they chips were completely melted. Once they were melted, I added in the peppermint extract. I did about a teaspoon at a time until I thought it tasted minty enough. You can add in as much, or as little, as you want. Your chocolate should look like the below picture when it is done.

Once your egg whites have come to room temperature (about 30min) you can start beating them.  After about a minute or so on med speed, they should look like the below picture.
 You want to keep beating the egg whites until they reach soft peaks. That should resemble the following picture.
See? Soft peak!
Once you have reached this stage, you are ready to add your powdered sugar. Slowly add in 1 cup of powdered sugar. You want to add it in gradually while continuing to beat the egg whites on slow/med speed. Once your sugar has been added, the mixture should resemble marshmallow creme.

Totally looks like marshmallow creme, Right?

In a seperate bowl, whisk together 1 cup powdered sugar, cocoa powder, corn starch and salt. It should look like the below picture.. just ignore the finger (oops!).
Slowly (like very slowly) add your dry mixture to the egg whites. Once that is combined, add in your melted chocolate mixture and the rest of your chocolate chips. Your mixture will become very stiff. I popped mine into the fridge for a few minutes so the mixture would be less sticky and easier to handle. Put the remaining 1/2 cup of powdered sugar on a plate. Take about a tablespoon of dough and roll into a ball and then roll that ball through your powdered sugar.  Then place on a parchment lined baking sheet. Sorry about my lack of pictures.. if you want to see pics of the steps I missed taking pictures of, click on the link for my original recipe. Bake the cookies in a 350 degree oven for about 10 minutes or until the tops crack. They should look like the below picture.

All done!
Cool for about 10 minutes before moving to a cooling rack to cool completely. Store in airtight container.

I have to say, I loved the minty flavor of these cookies. I will admit to also popping 2 in the microwave (after Christmas) for a couple seconds so that they got warm and smooshy and then topping with ice cream. SO GOOD!!

1 10oz bag Nestle Dark Chocolate Chips
3 Large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweeted cocoa powder ( I used Hershey's Special Dark)
1 tablespoon corn starch
1/4 teaspoon salt
1-3 teaspoons peppermint extract

Preheat oven to 350 Degrees
Line cookies sheets with parchment paper
Melt 1 cup chocolate chips in microwave safe bowl
Stir in peppermint extract
Using mixer, beat egg whites in large bowl to soft  peaks.
Gradually beat in 1 cup sugar.
Continue beating until mixture resembles marshmallow creme
Whisk 1 cup sugar, cocoa, cornstarch and salt in medium bowl.
On low speed, beat dry ingredients into egg white/sugar mixture.
Stir in lukewarm chocolate and 1/2 cup chocolate chips.
Place 1/2 cup sugar on plate.
Roll 1 rounded tablespoon of dough into ball; roll in sugar.
Place on prepared sheet.
Repeat with remaining dough.
Bake until puffed and tops crack, about 10 minutes.
Cool on sheets, on rack, about 10 minutes.
Remove cookies from sheets, place on racks to cool completely.
Store in airtight container.

Cookie closeup!

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