Dark and Rich Triple Chocolate Cookies

OK, listen up those of you non-celiacs out there.  I know baking gluten-free treats for friends or family with special dietary restrictions can seem like a pain in the you know what.  Xanthan gum?  Sorghum flour?  Say what? 

Maybe you're having a dinner party and you're good with the main course and sides.  But you're not sure exactly what to do for dessert.  You like to bake, but you have that one token friend or family member who eats gluten-free.  What to do, what to do?  Take the easy way out and buy some ice cream? 

What if I told you you could have super dark and rich chocolate cookies with ingredients you probably already have in your pantry... no $15 bag of xanthan gum required.

I first found out about these from a friend who'd made them and passed along a couple to me.  So, so good.  Nice and chocolatey, with a little bit of meringue-like chewiness, courtesy of the whipped egg whites.  You might try these to cater to a celiac or gluten-sensitive friend, but it's a pretty good bet that everybody, gluten-free or not, will end asking you for the recipe.

Dark and Rich Triple Chocolate Cookies, Adapted from Bon Appetit

* 1 1/2 cups dark chocolate chips (I use Ghiradelli 60% cacao bittersweet chips)
* 3 large egg whites, at room temperature
* 2 1/2 cups powdered sugar, divided
* 1/2 cup unsweetened cocoa powder
* 1 Tablespoon cornstarch
* 1 teaspoon vanilla
* 1/4 teaspoon salt
* granulated sugar (optional, see note below)

Preheat oven to 400 degrees and lightly grease 2 baking sheets or line with Silpat mats. 

Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly. 

In a large bowl, beat whites to soft peaks. Gradually beat in 1 cup powdered sugar. Continue beating until mixture resembles soft marshmallow creme.  

In a medium bowl, combine 1 cup powdered sugar, cocoa, cornstarch, and salt and stir to blend.  On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate, vanilla extract, and 1/2 cup chocolate chips.

Place 1/2 cup sugar in bowl.  Roll heaping tablespoons of cookie dough into balls and then roll in powdered sugar. Repeat with remaining dough, and place on prepared baking sheets. Bake for 10 minutes, or until the cookies have puffed slightly and the tops crack. Transfer to rack to cool.

Makes approximately two dozen cookies.

Note: In David Lebovitz's recipe for black and white cookies, he rolls the balls of dough in granulated sugar prior to rolling in powdered sugar.  This helps keep the powdered sugar from being absorbed into the dough.  If you'd like your cookies extra bright white, you might want to try this trick.