Baseball and Chocolate Baking

We started the weekend early by going to a Redhawks game on Thursday night. The weather was questionable for most of the day, but thankfully the rain never came. It cooled down nicely too...so much so that I enjoyed a nice hot chocolate during the game. Hot Cocoa in July?! Why not?

Oh and don't worry we also ate some hot dogs and mini-doughnuts. I couldn't remember when the last time was that I had mini-doughnuts. Needless to say it will probably be awhile before I give in to having that form of greasy goodness again. 

Oh and I also made these delicious cookies as well...

They look similar to chocolate crackle cookies, but these are made without flour so they are a much denser and fudge like cookie. 

Deep Dark Chocolate Cookies

Found at Divine Baking

Ingredients:

Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Directions:

Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips (save the other 1/2 cup for later)  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 marshmallow creme.

Whisk 1 cup sugar, cocoa, 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.

**If dough is difficult to roll into balls, put it in the refrigerator for a few minutes.

Yield: Makes about 18

Enjoy!