Ingredients:
- 1 cup dark chocolate chips for mixture
- 1/2 cup dark chocolate chips for final mixture
- 3 tbsp canola oil
- 1 cup brown sugar
- 3 egg whites
- 3 tbsp light corn syrup, I used Karo, if you don't have it, or cannot find one in the shop, you can use Glucose syrup
- 1 tbsp water
- 2 tsp pure vanilla extract
- 1 3/4 cups plain flour
- 2/3 cup powdered sugar
- 1/3 cup cocoa powder
- 2 1/4 tsp baking powder
- pinch of salt
Directions:
- Preheat oven to 180 deg C, and line baking pans with baking sheets.
- In a glass bowl, put 1 cup dark chocolate chips and heat in microwave, 30 seconds, 3 x and stirring the chocolate every after the 30 seconds to avoid burning. When all chocolate chips are nearly melted, pour over the canola oil and mix until all is combined and smooth. Set aside to cool.
- In a separate bowl, mix, brown sugar, egg whites, light corn syrup, water and vanilla until very smooth and sugar has dissolved.
- Combine plain flour, powdered sugar, cocoa powder, baking powder and salt.
- Gradually add the melted chocolate mixture to the flour mixture until combined.
- Stir in the remaining1/2 cup dark chocolate chips until all is combined.
- I use a small ice cream scoop to achieve even sizes of cookies, but you could also use a normal tablespoon, but make sure all balls of cookie mixture is lined evenly on the baking tray. 2 inches apart.
- Bake for 8-19 minutes until you see that the cookies are puffed. Immediately removed from the oven and let it cool.
- You can sprinkle powdered sugar on the cookies or leave it as it is.
- Best served while it's warm. Enjoy!
*I made at least 24 cookies from this recipe.
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