Irresistible Flourless Chocolate Cookies _ Naturally Gluten Free
This fudgy cookie recipe, adapted from Payard (his version has walnuts), is just the thing when you must. have. chocolate. You know what I'm talking about. They are easy to make, and even easier to eat. They are pure chocolate bliss.
Equipment
Ingredients
- 3 cups confectioners’ sugar
- ½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
- ¼ teaspoon salt
- 4 large egg whites at room temperature
- 2 cups semi-sweet chocolate chips
- 1 tablespoon pure vanilla extract
Instructions
- Preheat the oven to 320 degrees. Line 2 baking sheets with parchment paper or a Silpat.
- In a large bowl, whisk the confectioners’ sugar with the cocoa powder and salt.
- Add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). Gently fold in the chocolate chips.
- Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking.
- Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
Nutrition
Serving: 2cookiesCalories: 307kcalCarbohydrates: 48gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 2mgSodium: 69mgPotassium: 243mgFiber: 4gSugar: 41gVitamin A: 15IUCalcium: 24mgIron: 2mg
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