Fudgy Peppermint Mocha Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tbsp Chocolate chips, miniature
  • 2/3 cup Cocoa powder, unsweetened
  • 1 cup Coconut sugar
  • 1 tsp Cornstarch
  • 4 tbsp Dark chocolate chips
  • 1 tsp Peppermint extract
  • 1/2 tsp Salt
  • 1 1/3 cups Whole wheat flour or gluten-free* flour, white

• Drinks

  • 4 tsp Instant coffee crystals

• Dairy

  • 3 tbsp Butter, unsalted
  • 2 tbsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 ⅓ cups (160g) white whole wheat flour or gluten-free* flour (measured like this)
• ⅔ cup (53g) unsweetened cocoa powder (measured like this)
• 1 tsp cornstarch
• 1 tsp baking powder
• ½ tsp salt
• 3 tbsp (42g) unsalted butter, melted
• 2 tbsp (30mL) nonfat milk, room temperature
• 4 tsp instant coffee crystals
• 2 large egg whites, room temperature
• 1 tsp peppermint extract
• 1 cup (192g) coconut sugar
• 4 tbsp (56g) dark chocolate chips
• 2 tbsp (28g) miniature chocolate chips, divided

Directions

• Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter and milk. Stir in the instant coffee until fully dissolved. (It takes a little bit of time, so be patient!) Whisk in the egg whites and peppermint extract. Stir in the sugar. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.
• Using a spoon and spatula, drop the cookie dough into 24 rounded scoops onto the prepared baking sheets, and flatten to your desired thickness and width using the spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack.