Rob theorizes he may have a gluten intolerance - yet being a typical man, can't be bothered with going to the doctor to confirm or deny this theory - so I occasionally humor him and make him some gluten free meals. I had been wanting to try this recipe anyway, so found the gluten thing to be a convenient excuse.
Flourless Chocolate Cookies
- 3 cups powdered sugar
- 2/3 cup unsweetened Dutch-process cocoa powder
- 1/4 teaspoon salt
- 2 to 3 large egg whites, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 1/2 cups bittersweet chocolate chips
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Give a light spray with a non-stick spray to prevent cookies from sticking.
- In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white. Gently stir in chocolate chips.
- Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
- If you use too much egg white, the cookies will spread out flat while baking. I used 2.5 egg whites and they set up perfectly. I read many comments on the original recipe and many people used 3-4 eggs and they didn't set up well. Stick with 2-2.5
- If you're baking this as a "gluten-free" recipe, just make sure that the brand of chocolate chips you are using is gluten free
- Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They're delicate, so gently peeling the paper away from the cookie works best.