Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies

Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies is a gluten free, lacto ovo vegetarian, and fodmap friendly hor d'oeuvre. This recipe serves 24. One portion of this dish contains approximately 3g of protein, 6g of fat, and a total of 111 calories. For 30 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have cocoa, white sugar, butter, and a few other ingredients on hand, you can make it. This recipe is liked by 13 foodies and cooks. From preparation to the plate, this recipe takes approximately 28 minutes. It is brought to you by Delicious Everyday. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is not so great. If you like this recipe, take a look at these similar recipes: Flourless Almond Butter Dark Chocolate Chunk Cookies with sea salt, Dark Chocolate, Pistachio & Smoked Sea Salt Cookies, and Roasted Almond, Chocolate Chip, and Cacao Nib Cookies with Smoked Sea Salt.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 170 degrees celsius (340 Fahrenheit). Place a heatproof bowl over a saucepan of simmering water and melt the chocolate and butter. Stir to combine and set aside to cool slightly.Add the eggs and sugars to the bowl of an electric mixer fitted with a whisk attachment and whisk until thick, light and creamy. The mixture should form thick creamy ribbons.Fold in the melted chocolate and butter mixture. Sift in the cocoa and baking soda and fold through the batter before adding the chopped chocolate.Drop spoonfuls of the batter onto a baking sheet lined with baking paper and bake for 8 minutes. Leave on the tray to a few minutes to firm up before transferring to a wire rack to cool completely.

 

Step by step:

1. Preheat the oven to 170 degrees celsius (340 Fahrenheit).

2. Place a heatproof bowl over a saucepan of simmering water and melt the chocolate and butter. Stir to combine and set aside to cool slightly.

3. Add the eggs and sugars to the bowl of an electric mixer fitted with a whisk attachment and whisk until thick, light and creamy. The mixture should form thick creamy ribbons.Fold in the melted chocolate and butter mixture. Sift in the cocoa and baking soda and fold through the batter before adding the chopped chocolate.Drop spoonfuls of the batter onto a baking sheet lined with baking paper and bake for 8 minutes. Leave on the tray to a few minutes to firm up before transferring to a wire rack to cool completely.

Nutrition Information:

covered percent of daily need