contributed by Carrie-Nell Jessop from chocolateandcarrots.com
3 cups powdered sugar
2/3 cup unsweetened Hershey’s dark chocolate cocoa powder
1/8 tsp. salt
2 to 4 large egg whites, at room temperature
1 Tbsp. pure vanilla extract
1 1/2 cups 60% cacao chocolate chips
Directions:
- Preheat the oven to 350°F.
- Prepare two baking sheets with sipat mats or parchment paper.
- In a large bowl, combine the powdered sugar with cocoa powder and salt, and whisk together.
- Whisk in the vanilla and egg whites starting with just two…you may need to add a third and fourth based on the batter consistency.
- Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it is too thick, add the third egg white, if still too thick, add the fourth.
- Stir in the chocolate chips.
- Scoop the batter by tablespoonfulls onto the prepared baking sheets. Leave enough space between each cookie to allow them to spread.
- Bake for 12-14 minutes, until the tops are glossy and lightly cracked.
- Allow the cookies to cool completely on the baking sheet,. You may store in an airtight container for up to 3 days.Yield: 30 cookies
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