By Request: Gluten-free Chocolate Cookies

I have been asked for this recipe repeatedly off and on for at least the last two years - if not longer. I found it in a Cooking Light magazine, not even advertised as gluten free - however it is in fact a gluten free recipe (as long as you double check that the ingredients aren't contaminated).

Deep Dark Chocolate Cookies
Subtitled: "Made without butter or flour, these dense chewy cookies will satisfy even the most intense chocolate craving."
(And not make your gluten or lactose intolerant friends ill!)

Makes about: 24

Nonstick vegetable oil spray
1 1/2 c. bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 c. powdered sugar, divided
1/2 c. unsweetened cocoa powder
1 tablespoon cornstarch
1/2 teaspoon salt

Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshamllow creme (it looks fabulous!). Whisk 1 cup sugar, cocoal, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

I only had trouble with the dough being difficult one time - and I think it seemed dry - but I was in the high desert at the time (Idaho) - probably winter and about 2% humidity.

This is like mini chocolate lava cakes. Absolutely fabulous. Much better than the gluten/lactose free junk I've come across!