This recipe was taken from Recipegirl
Chewy Gooey Flourless Chocolate Cookies
Yield: 24 cookies
Prep Time: 25 min
Cook Time: 14 min
Nicknamed "Black Friday Cookies," these treats can be mixed up and baked rather quickly to enjoy after a long day of shopping on Black Friday... the day after the American Thanksgiving.
Ingredients:
3 cups powdered sugar
2/3 cup unsweetened cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature ( most of the time I use 4 )
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips
2/3 cup unsweetened cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature ( most of the time I use 4 )
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. If you like give it a light swoosh of cooking spray.
2. 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-- then a 4th one if it still seems too thick. Gently stir in chocolate chips.
3. 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 12-14 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.
4. Enjoy EVERY last bite!
Brittany-Ann
2. 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-- then a 4th one if it still seems too thick. Gently stir in chocolate chips.
3. 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 12-14 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.
4. Enjoy EVERY last bite!
Brittany-Ann
