Welcome back to Cookie Monday! Enjoy this week’s installment:
I’ve done a lot of research on cookie recipes and variations, and amidst all of the butter and flour laden recipes that dominate cookbooks there are always a few unique recipes that pop up. Take this one, for example: it’s a chewy double chocolate cookie that derives its structure solely from sugar, egg whites, and cocoa powder. There is no creaming perfectly room temperature butter into sugar or baking soda vs. baking powder decision making to be had. Once the batter is whipped together (in less than two minutes) it resembles melted chocolate ice cream, but once the cookies emerge from the oven the unassuming batter has turned into round, shiny, and perfectly crackled cookies.
They’re chewy and absolutely packed with chocolate from the cocoa powder in the batter to the generous amount of chocolate chips folded into the loose batter. A small amount of espresso powder bumps up the chocolate flavor and gives these cookies a sophisticated taste that is perfect for the end of any meal. Without dairy or gluten, these cookies make excellent treats for anyone with allergies or special diets without making everyone else feel like they’re missing something. Next time you have some spare chocolate and a need for a fast dessert, give these cookies a try.
Double Chocolate Flourless Cookies
Makes 3 dozen cookies
2 ½ cups confectioner’s sugar
1/8 teaspoon table salt
½ cup cocoa powder
¼ teaspoon instant espresso powder
3 egg whites
1 teaspoon vanilla
12 oz. semi-sweet chocolate chips
- Preheat the oven to 350F and line two baking sheets with parchment paper.
- In the bowl of a standing mixer fitted with the whisk attachment, whisk together the confectioner’s sugar, salt, cocoa power, and espresso powder on medium speed. Add the egg whites and beat until fully combined.
- Using a rubber spatula, fold in the vanilla and chocolate chips until the chocolate is evenly distributed.
- To form the cookies, spoon 1 tablespoon of the batter onto the baking sheets per cookie, leaving 2 inches between each cookie. Bake for 12-14 minutes, until the edges are set and the tops have puffed. Let cool on the baking sheets for 5 minutes, then remove carefully with a thin spatula and let cool completely on wire cooling racks.