These cookies have now become a staple at our bookclub meetings thanks to a need for a gluten free option. They would also be perfect for a holiday cookie exchange or a festive treat to share with friends especially with the addition of peppermint. If you want to make them gluten free just check the labels on all your products. This recipe has been adapted from the Divine Baker. Once you try them you will realize why I called them cloud cookies.
Chocolate Peppermint Cloud Cookies
1 1/2 cups bittersweet chocolate chips (about 9 ounces) (semi-sweet will also work fine)
3 large egg whites, room temperature
2 1/4 cups icing sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon fine salt
5 drops of pure peppermint oil – optional
- Preheat oven to 350°F. Line 2 silver baking sheets with parchment paper.
- Set a small bowl over a pot of simmering water and melt 1 cup chocolate chips. Set aside to cool.
- Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup icing sugar. Continue beating until mixture resembles soft marshmallow cream.
- Whisk 1 cup icing sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, add dry ingredients into meringue mixture.
- With a spatula mix in lukewarm chocolate mixture, 1/2 cup chocolate chips and 5 drops of pure peppermint oil. The dough should become stiff if not pop it in the fridge for a couple of minutes.
- Place 1/4 cup icing sugar in a shallow bowl. Using your hands roll 1 rounded tablespoon dough into ball; roll in sugar until fully coated. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
- Bake until puffed and tops crack, about 10 minutes. Cookies will seem soft but do not over bake.
- Cool on sheets for 10 minutes and then on a rack.
- Transfer to rack, cool.
Makes about 24 cookies