Double Chocolate Chunk Cookies

For all the chocolate lovers out there this one's of you.
There's something about chocolate that makes a bad day better. It seems so deliciously self-indulgent, but in a good way, like you're truly doing something good for yourself. I don't mean the cheap corner store stuff, while that has it's place too, I'm talking about real chocolate. Chocolate that is smooth, rich, and decadent.

I inherited my love for chocolate from my mom. She used to pack a square of dark chocolate and an apple for me to take to school as a snack and it grew on me. she had read that dark chocolate was a good source of iron and thought it would be a good way for me to up my intake. Dark chocolate is pretty much a staple in my house, and to this day I know I will always find a bar of Lindt dark chocolate in the kitchen cupboard when I go home.

The great thing about dark chocolate is that because it is so rich, you only need a little to satisfy your chocolate craving. My favourite is 90% cocoa, which I realize is probably too bitter for most people's taste. A higher cocoa content translates into less sugar and more antioxidants, but the good news is that anything 70% and over has potential health benefits (more on that later).

Chocolate is definitely the star of the show here. These cookies contain a combination of both cocoa powder and bittersweet chocolate. I chose to use dutch-process cocoa powder, which is less bitter and has a smoother, more mellow flavour, but I have also used regular cocoa powder with success.

In this recipe I went with 70% bittersweet chocolate (I use Baker's brand), but you could definitely substitute your favorite dark chocolate bar.

The amazing part about these cookies is that they contain no butter or oil and are gluten free. I like that you don't need any special flours or binders to make them, most of the ingredients you may already have in your pantry. If you're anything like me you have a stash of dark chocolate in your kitchen at all times, you know, in case of emergencies.

The batter doesn't look like much,

but then they turn into this.

They're so fudgy and rich that you really only need to eat one. I made them quite large, but you could definitely make smaller cookies, just make sure to decrease the baking time.

So is chocolate actually good for you? So far the research suggests that the antioxidants in cocoa can help to lower cholesterol and blood pressure, improving cardiovascular health. Chocolate has also been linked to enhanced mood, especially when you are feeling low. Compounds found in dark chocolate have been shown to increase calmness and contentedness, creating a soothing effect. This means chocolate could be a treat not just for your tastebuds, but also for your mind.
What could be better than that?

makes 12 cookies

3 cups confectioner's sugar

3/4 cup cocoa powder, dutch process or regular

1/4 tsp salt

1 tsp instant espresso powder (optional)

5 oz of bittersweet chocolate, chopped

4 large egg whites, room temperature

1 tsp vanilla extract

1. Preheat the oven to 325. In a large bowl whisk together the confectioner's sugar, cocoa powder, salt, and ground espresso then stir in the chopped chocolate.

2. Add the egg whites and vanilla and stir until all the ingredients are incorporated. The batter will become very stiff.

3. Using a large ice cream scoop or 1/4 measuring cup scoop the batter onto a parchment lined baking sheet, leaving 3 inches between each cookie.

4. Cook on the middle rack of the oven until the tops of the cookies are dry, cracked, and shiny, about 20 minutes. Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.