Crackle Cookies

Perusing Pinterest, as I often do, I found yet another recipe to try.

Crackle Cookies (named by my Ginger because they reminded her of Crackle nail polish)

1 C. Ghirardelli Bittersweet Chocolate Chips
3 egg whites room temp.
2 1/2 C. Powdered Sugar Divided (1, 1, 1/2)
1/2 C. Ghirardelli Unsweetened Cocoa Powder
1 Tbl Cornstarch
1/4 tsp. salt

Preheat oven to 350.  Spray cookie sheets with Oil.  Melt Chocolate Chips in double broiler.  Cool Slightly.

Beat egg whites into soft peaks.  Gradually beat in 1 cup powdered sugar.  Continue beating until mixture is smooth and creamy. 

In medium bowl whisk together 1 cup powdered sugar, corn starch, salt and cocoa.  Gradually beat dry mixture into egg/sugar mixture.  Stir in cooled, melted chocolate chips.  Dough will thicken as you stir in the melted choc.  Place 1/2 C. Powdered sugar in small bowl.  Roll dough into Tbl size balls.  Roll in powdered sugar making sure to coat each ball rather thick.  Place on prepared cookie sheet. 

Bake about 10 minutes.  Cookie will be puffy and crackled.  Transfer to cooling rack.

*note-less cooking time will result in a fudge type center.  More cooking time will result in the soft cookie pictured above*


http://www.facebook.com/pages/Sweet-Ritas-Gluten-Free-Treats




adapted from epicurious