Flourless Chocolate Fudge Crinkle Cookies

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 3/4 cup Baking cocoa
  • 1 cup Nestle toll house dark chocolate or semi-sweet chocolate morsels
  • 3 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, gluten free

• Tools & Equipment

  • 1 Parchment paper

• Other

  • 1 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules or 1/2 teaspoon ground cinnamon

Found on verybestbaking.com

Ingredients

• Parchment paper
• 3 cups powdered sugar, plus more for dusting
• 3/4 cup baking cocoa
• 1 teaspoon NESCAFÉ TASTERS CHOICE House Blend 100% Pure Instant Coffee Granules or 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup NESTLÉ TOLL HOUSE Dark Chocolate or Semi-Sweet Chocolate Morsels
• 4 large egg whites, at room temperature, lightly beaten
• 1 teaspoon gluten free vanilla extract

Directions

• PREHEAT oven to 325° F. Line baking sheets with parchment paper. COMBINE powdered sugar, baking cocoa, coffee granules and salt in large bowl; stir in morsels. Add egg whites and vanilla extract; stir until combined. DROP by level tablespoon 2 inches apart onto prepared baking sheet. BAKE for 13 to 15 minutes or until tops are cracked and shiny and edges are firm. Cool completely on baking sheets; peel off of parchment paper. Dust with additional powdered sugar, if desired. Cook’s Tip: for Chocolate Fudge Coconut Crinkle Cookies, eliminate instant coffee and stir in 3/4 cup shredded sweetened coconut with the morsels.