Gluten Free Chocolate Chewy Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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the prep time does not include the overnight chilling...I haven't tried these yet but they looked good...the recipe and phot are courtesy of King Arthur Ingredients:
2 1/4 cups (9 ounces) confectioners’ sugar |
1/4 teaspoon salt |
1 teaspoon espresso powder |
1 cup (3 ounces) cocoa powder, dutch-process or natural |
3 large egg whites |
2 teaspoons vanilla extract |
1 cup (6 ounces) chocolate chips |
*for gluten-free cookies, be sure to use gluten-free vanilla. |
Directions:
1. Whisk together the sugar, salt, espresso powder, and cocoa. In a medium-sized mixing bowl, stir together the egg whites and vanilla. Add the dry ingredients to the egg whites, and mix at low speed of an electric mixer for 2 minutes. The batter will seem dry at first, but will become shiny and smooth as it mixes. Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
2. add chocolate chips right before baking
3. Preheat the oven to 350°F. Thoroughly grease (or line with parchment) two baking sheets.
4. Drop the dough in ping pong-sized balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. Bake the cookies for 12 minutes, reversing the pans (top to bottom, bottom to top) midway through. Remove them from the oven, and cool on the pan for 5 minutes before transferring them to a rack to cool completely.
5. Yield: fourteen big (3 1/2 ) cookies.
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