Chewy Gooey Flourless Chocolate Cookies
These very chocolatey cookies have a slightly crispy exterior and a chewy gooey interior.
Foto: RecipeGirl
Ingredients
- 3 cups powdered sugar
- ⅔ cup Dutch Process cocoa powder
- ¼ teaspoon salt
- 2 to 4 large egg whites, (at room temperature)
- 1 tablespoon vanilla extract
- 1½ cups bittersweet chocolate chips
Steps
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Preheat oven to 350℉. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light coating of nonstick spray.
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In a large bowl, whisk together the powdered sugar with the cocoa powder and salt. Whisk in the egg whites (start w/ just two) and vanilla extract and 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. Then gently stir in the chocolate chips.
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Spoon the batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (33% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| powdered sugar | 3 cups | Rp 8.000/100g | Rp 24.000 |
| Dutch Process cocoa powder | 0.667 cup | Rp 8.000/100g | Rp 12.646 |
| salt | 0.25 teaspoon | - | - |
| to 4 large egg whites | 2 | - | - |
| vanilla extract | 1 tablespoon | - | - |
| bittersweet chocolate chips | 1.5 cups | - | - |
*Estimated market prices, may vary by region
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