Deep Dark Chocolate Cookies

In Spain, they take their days of rest seriously. On Sundays, almost NOTHING (besides restaurants) is open. Every once in a while you can find a little shop open on a Sunday morning, but as far as grocery stores, banks, and the mall are concerned, you're out of luck if you didn't do your shopping on Saturday. Since I usually find myself pretty bored on Sundays, I've unofficially made Sundays my baking day. On Saturday, I find a recipe that I want to make and pick up the ingredients on my obligatory Saturday shopping run.

Last Sunday I made the Pomegranate-Lemon Scones from my last post. This Sunday, I decided to throw healthy to the wind and make this recipe for Deep Dark Chocolate Cookies. They were sooo good. But be warned: if you've got an insatiable sweet tooth, do yourself a favor and don't make these, because you won't be able to stop eating them.

I followed the recipe exactly as far as ingredients go, but mine didn't turn out like the ones in the other blogger's picture. I obviously don't have a mixer here, so I tried whipping the egg whites with a hand blender. As I anticipated, they didn't really whip like they were supposed to. They got airy, but never arrived at the "soft peaks" stage. Despite that, I kept going with the recipe and put the dough in the freezer for about 10 minutes so it would stiffen up and be easier to roll into balls. This worked really well, but as soon as I popped 'em in the oven, they flattened out real quick.

Even though they didn't look exactly like the picture, they are AWESOME. Neal and Ben, you'll get this comparison. Remember how you used to be able to get a free cookie at the Randall's bakery? And remember those chewy chocolate ones? Well these are nearly identical to those. SO good. Chocoholics, make these at your own risk!