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Prep Time: 3 Minutes Cook Time: 12 Minutes |
Ready In: 15 Minutes Servings: 14 |
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Utterly flourless, simply gluten-free, almost fat-free, and absolutely delicious. The egg whites give these cookies a lovely chewy texture, and cocoa powder packs a serious punch. From the King Arthur Flour web site, slightly modified. Ingredients:
2 1/4 cups confectioners' sugar |
1/4 teaspoon salt |
1 cup cocoa powder (dutch-process or natural) |
3 egg whites |
2 teaspoons vanilla extract |
1/2 cup milk chocolate chips (optional) |
Directions:
1. Whisk together the sugar, salt, and cocoa.
2. In a medium-sized mixing bowl, stir together the egg whites and vanilla.
3. 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.
4. Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
5. Preheat the oven to 350°F.
6. Grease (or line with parchment paper) two cookie sheets.
7. Gently stir in chocolate chips, if using.
8. Drop by ping-pong-sized balls onto cookie sheets.
9. Bake for 12 minutes, reversing baking sheets (top/bottom) once during cooking.
10. Cool 5 minutes in pans before transferring to wire rack.
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