FLOURLESS CHOCOLATE COOKIES
Confused about what to do with leftover egg whites? Bake a batch of these fluffy little flourless chocolate cookies! They're naturally gluten-free and taste so sparkling that no one will run out of flour.
INGREDIENTS
- 1/4 teaspoon of salt
- 1 tablespoon of vanilla extract
- 2/3 cup Dutch Process cocoa powder
- 3 cups of powdered sugar
- 2 to 4 large egg whites, at room temperature
- 1½ cup sweet and sour chocolate chips
INSTRUCTIONS
First, preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you are using parchment paper, apply a light coat of nonstick spray.
Then, in a large bowl, whisk together the powdered sugar, cocoa powder and salt. Stir in the egg whites (start with just two) and vanilla extract and beat until the batter is moistened. You're looking for a thick, melting dough that looks like a brownie. If it seems too thick, add another egg white, then a 4th if it still looks too thick. Then gently fold in the chocolate chips.
Divide the dough on the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring loaded cookie spoon. Bake for about 14 minutes, until the top is shiny and slightly cracked. Slide the parchment paper (with the cookies) onto wire shelves. Let the cookies cool completely and store in an airtight container for up to 3 days. Happy Cooking Time.
NOTES
* If you are making this as a "gluten free" recipe, just make sure the brand of chocolate chip you are using is gluten free.
* Let the cookies cool completely before trying to remove them from the mat or parchment. They are delicate, so gently peeling the paper off the cookie works best.
