Ingredients: |
Ingredients: 2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 egg whites
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate chips or roughly chopped chocolate
*feel free to add walnuts, pecans, M&Ms, or any other add-in
sea salt, for sprinkling (optional)
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Directions: |
Directions:I. Preheat your oven to 350 degrees F and Line 2 (or 4, if you're like me and pop another tray in right when the first has come out of the oven). If you're baking for someone with a gluten allergy, don't do this, but if not, sprinkle the parchment with a
bit of flour (or, if you have it, rice or almond flour), as the cookies can be a bit sticky when coming off of the parchment. I didn't do this, but I think I will in the future. You'll definitely need a spatula to wiggle them off the
parchment later on.
2. In your mixer (or, honestly, in a big bowl with a heavy wooden spoon), mix together the first 5 ingredients, followed by the vanilla, then fold in the chocolate. Don't freak out — the batter is supposed to look deflated and weird.
3. Scoop about 2 teaspoons worth of dough about 2-inches apart from one another onto your trays (they will spread). Sprinkle with just a touch of sea salt, if you like, and bake for 13-15 minutes, until the surfaces are set and slightly cracked. Allow to cool completely before removing from the trays with a spatula. These will keep well in an airtight container for up to 1 week at room temperature.
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This recipe for Flourless Chocolate Cookies is from