If you’re looking for cookies that taste like straight chocolate but have a much creamier texture than biting a candy bar, today is your lucky day! These cookies are chocolate filled chocolate, and they’re fantastic. Just keep in mind, when you want them, that you have to prepare the dough the day before – this’ll be a heartbreaker if you haven’t planned ahead!

Ingredients:

• 2 cups dark chocolate chips, divided
• 3 tablespoons unsalted butter
• 1 cup sugar
• 3 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3 eggs

It’s been a long time since I took a picture of all the ingredients, but I was amused/happy to see that my mom had at least 3 of those giant bags of chocolate!

In the top of a double boiler, carefully melt 1 1/2 cups of the chocolate chips.

While the chocolate melts, melt the butter in a small dish in your microwave. Once the chocolate is entirely melted, turn off the stove and stir the butter into the melted chocolate.

Leave the bowl with the chocolate/butter mixture over the hot water, with the stove turned off.

In a large bowl, whisk together the sugar, cornstarch, baking powder, and salt. Whisk in the eggs.

Slowly whisk in the melted chocolate mixture.

Fold in the remaining chocolate chips. Cover the batter with plastic wrap, pressing the plastic wrap down on the surface of the batter. Refrigerate overnight.

The next day, preheat your oven to 350 degrees and line two baking sheets with parchment. Scoop the dough into roughly 2 tablespoon-sized balls, and place at least 2 inches apart on the lined sheets. Even after chilling, this was a really messy step!

Bake 1 sheet at a time on your oven’s middle rack for about 8 minutes, rotating halfway through. Take them out when the dough has begun to crack around the edges, but still looks soft in the center.

Let set at least 5 minutes before eating. After 5 minutes, they’ll still be prone to flopping and falling apart, but still edible. After several hours, they’ll be firm enough to pick up and have them stay in one piece. …assuming they make it several hours without disappearing!

Flourless Chocolate Cookies

Adapted from the StarTribune.

• 2 cups dark chocolate chips, divided
• 3 tablespoons unsalted butter
• 1 cup sugar
• 3 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3 eggs

In the top of a double boiler, carefully melt 1 1/2 cups of the chocolate chips. While the chocolate melts, melt the butter in a small dish in your microwave. Once the chocolate is entirely melted, turn off the stove and stir the butter into the melted chocolate. Leave the bowl with the chocolate/butter mixture over the hot water, with the stove turned off.

In a large bowl, whisk together the sugar, cornstarch, baking powder, and salt. Whisk in the eggs, then slowly whisk in the melted chocolate mixture. Fold in the remaining chocolate chips. Cover the batter with plastic wrap, pressing the plastic wrap down on the surface of the batter. Refrigerate overnight.

The next day, preheat your oven to 350 degrees and line two baking sheets with parchment. Scoop the dough into roughly 2 tablespoon-sized balls, and place at least 2 inches apart on the lined sheets.

Bake 1 sheet at a time on your oven’s middle rack for about 8 minutes, rotating halfway through. Take them out when the dough has begun to crack around the edges, but still looks soft in the center. Let set at least 5 minutes before eating.