The Ultimate Chocolate Cookie

My first thought after waking up this morning was something along the lines of "It is so cold. If I bake something I can turn the oven on. What should I bake?"

With a high of  19° in Omaha today very few things can motivate me to get out of bed. This chocolate cookie is one of them.

I made this cookie for the first time several weeks ago after trying something similiar while running errands one day.

A week later the cookie was still on my mind.

That cookie was so good I was dreaming about it and even got up at 5a.m. one morning to give this reicpe a go before class.

TOTALLY WORTH IT!

The recipe is incredibly easy and I had the cookies in then oven in less than 5 minutes.

The cookie is soft, slightly chewy, and full of 100% chocolatey goodness.

I took the cookies to class and everyone loved them so much that several people requested the recipe.

So, on this very cold day these cookies were the first thing on my mind!

Side note: I didn't plan it this way but these cookies are gluten free.

 

The Ultimate Chocolate Cookie 

1 3/4 cups powdered sugar

1/2 cocoa powder (I like Ghirardelli best)

2 tsps cornstarch

1/4 tsp salt

1/2 to 1 cup semi-sweet or dark chocolate chips

2 egg whites (or 3 for a cookie with more spread)

*nuts or other flavorings are optional*

1. Preheat oven to 300 degrees. 
2.  Sift all dry ingredients together.
3.  Add egg whites and mix well. The batter will be thick.
4. Stir in chocolate chips.
5. Drop cookies on to a parchment lined sheet pan with a portion scoop or by rolling the batter in to a ball between 2 spoons.
6. Bake for 15-19 minutes. Cookies are done when they are shiny and cracked on top.
7. Cool on a wire rack.

Recipe yields 13 cookies with two egg whites and a #30 portion scoop. 

A butter scoop is normally close in size.