Flourless Double Chocolate Cookies
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Wow.
Imagine a fluffy and light cookie, full of rich chocolate flavor, that’s somehow chewy and dense, too.
It’s a contradiction. It’s seemingly impossible. And it’s happening folks, right here and now.
Your gluten free friends will finally like you. Your belly will probably like you better too. There’s no downside to these, so stop arguing with me and preheat your oven. These are fast and easy and amazing. Go!
Adapted from As Easy As Pie’s recipe…
1 1/2 cups confectioners’ sugar
1/3 cup unsweetened cocoa powder
Pinch of salt
1 large egg white, at room temperature (you might need to use 2)
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
- Preheat oven to 350º, and line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the icing sugar, cocoa powder and salt.
- Whisk in the vanilla extract and the egg white until batter is thick and moist. Add a second egg white if batter seems too thick.
- Fold in chocolate chips.
- Scoop batter onto prepared baking sheet about 2″ apart.
- Bake for 12-14 minutes, until tops are glossy and beginning to crack.
- Allow cookies to cool completely before removing from the baking sheet. (You might need to peel parchment off bottoms of cookies). Store in an airtight container at room temperature for up to 3 days.
Tips:
- Change the type of chocolate chip if it suits you- milk would be great, as would bittersweet. No one would hate you if you used white chocolate either. Or dark.
- You can use regular sugar if you don’t have confectioners’.
- These are totally gluten free, in case you hadn’t noticed.
- Enjoy!
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4 Responses and Counting...
These look delicious! Definitely going to be making some of these later on!
So glad to hear it :)
My daughter has to be gluten-free. These were terrific!
So glad you enjoyed! Miss your smiling face :)