I have to say these are my new favorite cookies. They have the perfect combination of chocolate and chewiness giving them a similar texture to a brownie. Since these are gluten free, they are easy to bring to events where people may have food allergies.
What you need: Makes 24 cookies
3 cups powdered sugar
2/3 cup Dutch processed cocoa powder, (can substitute regular unsweetened baking cocoa too)
1/2 tsp. salt
3 large egg whites room temperature
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
What to do:
1. Line two baking sheets with parchment paper and spray with nonstick spray.
2. In a large bowl, whisk together powder sugar, salt, and cocoa powder. Stir in egg whites and vanilla extract until the batter is completely moistened. It will be very thick. Gently stir in the chocolate chips.
3. Spoon the batter on the sprayed parchment lined sheets, 12 mounds per sheet.* Preheat the oven to 350ºF. Let the cookie sheets rest for 30 minutes before baking. The cookies will almost develop a crust on them. Bake for 10-12 minutes until tops are glossy and lightly cracked. The edges will be set and the middle slightly undercooked.
4. Let the cookies cool for 10 minutes on the baking sheet before gently transferring them to a cooling rack to finish cooling.
* I would use a cookie scoop since the batter can be tricky to work with
Recipe from: mamagourmand