Ingredients: |
Ingredients: 2¼ cups (255g) confectioners' sugar
¼ teaspoon salt
1 teaspoon espresso powder (optional but good)
1 cup (85g) unsweetened cocoa, Dutch-processed or natural
3 (106g) large egg whites
2 teaspoons Vanilla extract
2 cups (227-340g) chocolate chips, chopped nuts, and/or chopped dried fruit (optional)
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Directions: |
Directions:Lightly grease two baking sheets (or line with parchment and grease the parchment). Cookies are sticky so they need to be baked on a greased surface.
Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit.
Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The batter should be the consistency of thick syrup. If it's not, add more egg white until it drips fro a spatula in a thick ribbon.
Add the chips and/or nuts if you're using them.
Drop the syrupy batter onto the prepared baking sheets in 3" circles (for larger cookies) or 1¾" to 2" circles (for smaller cookies); a tablespoon or teaspoon cookie scoop works well here. Let the cookies rest on the baking sheets for 30 minutes while you preheat the oven to 350º.
Bake the cookies for 7 minutes (smaller cookies) or 8-9 minutes (for larger cookies); they should spread out slightly, become shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
Remove the cookies from the oven, and allow them to cool right on the pan. When they are nearly cool, carefully loosen them from the pan with a spatula.
Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze. |
This recipe for Flourless Fudge Cookies is from