Chewy Gooey Flourless Chocolate Cookies
If you have about 39 minutes to spend in the kitchen, Chewy Gooey Flourless Chocolate Cookies might be an excellent gluten free, dairy free, and lacto ovo vegetarian recipe to try. For 29 cents per serving, you get a dessert that serves 24. One portion of this dish contains about 2g of protein, 4g of fat, and a total of 127 calories. This recipe from Recipe Girl requires vanillan extract, salt, egg whites, and powdered sugar. This recipe is liked by 121553 foodies and cooks. With a spoonacular score of 20%, this dish is not so awesome. Similar recipes include Flourless Chocolate Chewy Cookies, Soft, Chewy, and Gooey Paleo Chocolate Chip Cookies, and Chewy Chocolate Chunk Cookies With Salty Almonds And Gooey Mars.
Servings: 24
Preparation duration: 25 minutes
Cooking duration: 14 minutes
Ingredients:
1 1/2 cups bittersweet chocolate chips
2/3 cup unsweetened Dutch-process cocoa powder
2 to 4 large egg whites, at room temperature
3 cups powdered sugar
1/4 teaspoon salt
1 Tablespoon pure vanilla extract
Equipment:
baking paper
baking sheet
oven
whisk
bowl
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.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.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. Let cookies cool completely, and store in an airtight container for up to 3 days.
Step by step:
1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.
2. In a large bowl, whisk together powdered sugar with cocoa powder and salt.
3. 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.
4. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop.
5. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks.
6. Let cookies cool completely, and store in an airtight container for up to 3 days.
Nutrition Information:
