So when I was in high school, there was this place in the mall called The Great American Cookie Company. You can imagine how amazing it was. In fact, my sister actually worked there and would bring home bags of leftover cookies from work (terrible idea, by the way.)
But anyway, my absolute favorite cookie to “buy” (aka have my sister sneak me for free, shhh!) was a chewy, gooey, fudgy double chocolate cookie. I didn’t understand exactly what made it different from the others but I loved it to pieces.
Ladies and gentleman, welcome to flourless cookies! These things have like four ingredients and when I saw them, I knew they were my beloved long lost cookie love and I knew I had to make them immediately.
They turned out PERFECT — and exactly like the ones I used to love. Resist the urge to undercook though, because they will fall apart. I had one batch that was underdone and ended up eating out of the pan with a spoon (not a bad deal, though really 🙂
- 3 cups powdered sugar
- 2/3 cup unsweetened Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3 to 4 large egg whites, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 1/2 cups bittersweet chocolate chips
Directions:
2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. Gently stir in chocolate chips.
*Kinda hard to stir the egg whites but keep going, you’ll get there!
3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks.