It would seem we’re on a chocolate trend here on Eating With The Hoffmans (sounds like a pretty good trend, if you ask me!). These cookies are a chocolate lovers dream. If you’re not big on chocolate then you’ll probably just want to ignore this post. But seriously, who doesn’t like chocolate?
I was sold on this recipe when I first saw flourless. With my gluten allergy, I often have to find blends of flours to substitute for wheat and that’s not always easy to do. In other words, a flourless recipe is my kind of deal!
The simplicity of this recipe seems a little strange at first. Even stranger is the consistency of the “dough” when you’re done mixing it all up. Not your average cookie dough, that’s for sure.
In the end, the best way to describe these is a brownie meringue. They’re light an airy like a merignue, but a bit gooey in the middle and chewy on the corners like a brownie. All in all, they’re pretty amazing.
3 cups powdered sugar
2/3 cup unsweetened Hershey’s dark chocolate cocoa powder
1/8 tsp. salt
2 to 4 large egg whites, at room temperature
1 Tbsp. pure vanilla extract
1 1/2 cups 60% cocoa chocolate chips
Preheat the oven to 350°F.
Set aside two baking sheets with silpat mats or parchment paper.
In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
Whisk in the vanilla and egg whites starting with just two.
Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick.
Stir in the chocolate chips.
Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
Bake for 12-14 minutes, until the tops are glossy and lightly cracked.
Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
Yield: 30 cookies