Flourless Chocolate Chewy Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 2/3 cup Cocoa powder, unsweetened
  • 2 cups Dark chocolate chips
  • 3 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 Sea salt, flaky
  • 2 tsp Vanilla extract

• Drinks

  • 1 tsp Espresso

Found on dinnerthendessert.com

Description

Ingredients

• 3 cups powdered sugar
• ⅔ cup unsweetened cocoa powder
• ¼ teaspoon salt (Not Kosher salt)
• 3 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder (optional, but makes a huge difference in the intensity of flavor)
• 2 cups dark chocolate chips (you can also substitute your favorite kind of chocolate chip)
• Flaky sea salt, optional but a delish finish to the cookies

Directions

• Pre-heat the oven to 350 degrees.
• These cookies are quite large, so you want to be sure you either bake in batches or use two pans. Using a silicone mat (this will help keep the bottoms of your cookies from burning) or parchment paper line your baking sheets.
• Sift together into a large bowl the powdered sugar, cocoa powder and salt.
• Add in the egg whites, vanilla extract and chocolate chips.
• Stir until combined.
• Using a cookie scoop (1/4 cup measure) add 6 scoops to each baking sheet.
• Bake for 11-13 minutes until the tops are shiny and cracking.
• Let cool completely before removing from pan/silicone mat/parchment paper as they are fragile and can break easily (also due to size).
• If you like the flavor of sea salt and chocolate, sprinkle some Fleur de Sel onto the tops of the cookie dough before baking.