Happy Thursday!
We’ve almost made it to the end of the week and what better way to celebrate
than some fudgy flourless cookies. We went with the “healthy” veggie cookies
last week, and this week we are going flourless and super chocolatey. These
cookies are so ooey and gooey and yummy. The egg whites in these cookies almost
make them seem like gooey chocolate meringues. These cookies don’t last long at
all, once they’re baked and in the fridge. Grab the following ingredients and
get ready to bake!
*When I bake
these, I usually double the recipe; that’s how popular they are!
2 ½ cups icing
sugar
¾ cup
unsweetened cocoa powder
¼ tsp. salt
4 egg whites
½ tsp.
vanilla
1 ½ cups of
semi-sweet chocolate chips
All you need
is one bowl to make these cookies.
Add the
icing sugar, cocoa powder, and salt to the bowl and stir it up.
Separate 4
eggs and add the whites to the dry mixture along with the vanilla and stir
until mixed well.
Lastly add
in and stir the chocolate chips.
Line a
couple of cookies sheets with parchment paper. This is a really important step
when making these cookies because they can get sticky.
The batter is quite runny; this is normal. I used a teaspoon to scoop the batter onto the cookie sheet. It may look like a little spot on the sheet but these cookies spread out so much; they get huge while baking so all you need is a small amount of batter. I found this out the hard way when I scooped about a tablespoon and they doubled and ran together in the oven.
Bake the
cookies for 10-12 minutes.
When they
come out, allowed them to cool for a few minutes on the sheet and then
carefully scrape them off to cool a bit more on cooling racks. You can eat them
at room temperature or put them in the fridge to get cool. This is what my
family likes. They don’t get hard, they stay gooey and are so delicious when
nice and cold.
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