Chocolate Fudge Cookies

readerskitchen
Feb 14, 2015
2 min read

“You know my code: hoes before bros. Uteruses before duderuses… Ovaries before brovaries.” - Amy Poheler (Parks & Recreation)

Valentine's Day in elementary school is very different. The whole class is your valentine. We read books about love and caring and friendship. Then we do crafts with hearts and cupids. Finally, we exchange our valentines with the entire class.

It's so unusual to me that we even celebrate something like Valentine's Day in schools, but it was always one of my favorite times when I was growing up. Seeing the stark difference between the pressure-loaded holiday that adults dread and the sugar-crazed pink and read holiday that children enjoy is almost comical.

I always try to do something nice for my friends on Valentines Day. i want to rob it of its power to make people feel inadequate or stressed. To me, it's about friendship and love. I had treats sent to a couple of my best girl friends. I spent the evening marathoning action movies with my best friend while filling up on all sorts of sugary treats. I made cookies and gift baggies for my fellow teachers and staff.

Chocolate Fudge Cookies

adapted from bakerita

Ingredients:

1½ cups semi-sweet chocolate chips
3 egg whites, room temperature
2 cups powdered sugar
½ cup unsweetened cocoa powder
1 tablespoon cornstarch
¼ teaspoon salt

Instructions:

Preheat oven to 350°F. Cover baking sheet with parchment paper and spray with nonstick spray.
Melt 1 cup chocolate chips in micorwave safe bowl. (microwave 1 minute, stir, then microwave in 30 second increments stirring). Let sit.
Using electric mixer, beat whites in large bowl to soft peaks.
Gradually beat in ½ cup sugar. will resemble a marshmallow creme
Whisk together 1 cup sugar, cocoa, cornstarch, and salt in separate, medium-sized bowl to blend.
On low speed, beat dry ingredients into the meringue.
Add melted chcolate and 1/2 cup chocolate chips.
Dough should become stiff, if not, place in fridge for 15-30 minutes to make it more workable.
Place ½ cup powdered 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. Allow to cool before transfering to racks.