Flourless Fudge Chocolate Chip Cookies

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


  • 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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