Love chocolate? These are some pretty good cookies to bake – especially if you don’t want to use flour! Next time, I’ll be drizzling some caramel over the top.
- 3 cups powdered sugar
- 1/2 cup plus 3 TBSP unsweetened cocoa powder
- 1/4 tsp salt
- 4 egg whites (no need to beat like with traditional meringue)
- For the yolks, if you are a ramen fan, store those in a container in the fridge and use the next time you make those, or anything else that you may need yolks for.
- 1 TBSP vanilla
- 1 bag chocolate chips (if you REALLY like chocolate chips, 2 1/2 cups)
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Be sure to use non-stick spray – it will make a difference.
- Stir together all the ingredients except the chocolate chips. A wooden spoon would work great in this step. Be sure that all egg whites have been added into mix – I about forgot the last one, which would explain the mix being a bit dry still.
- Stir in the chocolate chips.
- Take 2 spoons and use one to scoop the batter and the second to drop the batter onto the parchment paper.
- Bake until the tops are slightly cracked and glossy, which should be about 10-15 minutes depending on your oven.
- Cool for 2-3 minutes before moving to the cooling rack. If you move them too soon, they’ll fall apart. If you wait too long, they’ll tend to stick to the parchment paper – especially if you missed a spot with the non-stick spray.
- Store in air-tight container. I thought I needed to put parchment paper in between the cookies, but did not need to. Enjoy!
Original recipe found here: https://www.thatskinnychickcanbake.com/flourless-chocolate-cookies/