Passover baking can be tough. You want something to taste good, but their are a lot of restrictions. The highest compliment you can get is, you can't even tell these are for passover. These cookies aren't for passover, they are simply gluten free any time cookies with a little adjustment. So if you are not making them for passover, feel free to use regular powdered sugar and 1 tbsp of cornstarch instead of the tapioca. In making these cookies I learned a very valuable lessen, check ALL your ingredients before baking anything. I was so focused on finding a cornstartch replacement, the I neglicted to check and see what powdered sugar actually is. In case you don't know, it's sugar and cornstarch. Opps. Lucky for you, there is an easy fix to that problem (see below), unfortunetly for me, the cookies were already in the oven when I discovered this. Oh well, live and learn, either way, these cookies are insanely delicious, extremely chocolatey, and highly addictive. Enjoy! And Happy Passover!
Chocolate Indulgence Cookies:
1 1/2 cups of bittersweet chocolate chips, divided
3 large egg whites, room temperature
2 1/2 cups of powdered sugar (kosher for passover*), plus more for dusting cookies
1/2 cup unsweetened cocoa powder
1 tbsp + 1 tsp of minute tapioca
1/2 teaspoon salt
*There are a few brands that make this, but if you can't find it, it can be made by blending regular table sugar and either tapioca or potato startch. Blend 1 cup minus 1 tbsp of sugar, with 1 tbsp of potato starch or minute tapioca in a food processor until combined and powdery.
Pre-heat the oven to 400 degrees and positiona rack in the middle of the oven. Melt 1 cup of chocolate chips in a heat proof bowl, set asside to cool. In a large bowl beat egg whites until soft peaks form. Gradually beat in 1 cup of powdered sugar, mix on high spead until mixture is glossy and the texture of marshmallow cream. Reduce spead to low and mix in remaining sugar, cocoa, tapioca and salt. Using a wooden spoon fold in melted chocolate (should be luke warm). Stir in remaining chocolate chips, the dough will be very thick. Line a cookie sheet with wax paper and spray with non-stick spray. Put some additional powdered sugar in a bowl. Scoop dough by rounded tablespoon and roll into a ball, roll each ball in powdered sugar and place on the cookie. Space cookies about an inch apart. Bake until tops are cracked, about 10 minutes. Let cool 10 minutes on the cookie sheet before removing. Let cool completely before serving (trust me, they taste better this way. Makes about 30 cookies. (adapted from Epicurious)