I’ve been meaning to make these for awhile – since we discovered them at Whole Foods this past summer, they’ve been Isaac’s favorite cookie. So, clearly, the best time to make them was when he decided to leave town Saturday night!
I was so-so on them, but having made them at home, I can see why he appreciates them. They’re more brownie-like than cookie-like, but infinitely easier to carry around in your bag or hands than a brownie. They have a crisp outside and a super chewy inside. They’re also a lot more chocolate-y than you might anticipate. I decided to tone down on the chocolate a little bit by swapping white chocolate chips for milk or dark chocolate chips.
I will say that you can’t reuse your parchment paper for this recipe – the cookies are not particularly inclined to come off the sheets easily and will definitely leave residue behind. A few will probably break and I guess you’ll have to eat them. How sad! 😦
Thanks to Ross for hanging out in my kitchen while I made cookies this past weekend!
Flourless Chocolate Cookies
I made about 18 cookies, could possibly get 24?
3 cups powdered sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 1/2 cups white chocolate chips
4 egg whites
1 tablespoon vanilla extract
Preheat oven to 350 °F and line your baking sheet with parchment paper.
Combine dry ingredients: powdered sugar, cocoa powder, salt. Make sure it’s blended well. Fold in your chocolate chips. Add egg whites and vanilla. You could choose to beat with an electric mixture, but then you run the risk of over beating it/stiffening the batter, and I didn’t have any problem mixing it with a fork.
Using a small cookie scoop or a tablespoon, drop batter onto parchment paper. BATTER WILL BE RUNNY so you may want to be more conservative with the number of cookies on your sheet. I usually put no more than 8 cookies per sheet, but you may feel more comfortable with six.
Bake for about 15 minutes, or until the tops of the cookies are glassy and cracked. DO NOT REMOVE IMMEDIATELY FROM PAN – allow them to cool for five to eight minutes, as otherwise you will break the cookies. Yes, these stick to parchment paper. Using a careful hand and a spatula, manipulate the cookies to come off the parchment paper. Hooray cookies!
Delicious suggestion: Swap vanilla extract for peppermint, add mint chocolate chips. Insta-Christmas cookies!