The Inadequate Mother's Blog

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Need A Chocolate Fix?

on January 23, 2012

These don’t get made as often as the 5 ingredient Peanut Butter Chocolate Chip Cookies but it’s not because they’re not fabulous.  Maybe it’s because I’m lazy about the egg whites…  Whatever the reason these are another fabulous flour-free Pinterest find thanks to Recipe Girl.

What you need:

3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder (I used Hershey’s)
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature (mine were cold and it worked fine)
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips (I used semi-sweet)

What you need to do:

1. Preheat oven to 350 degrees. Line two rimmed baking sheets with parchment paper. You may want to give a light coating of cooking spray to the parchment.  I didn’t and it worked fine.

2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in the first two egg whites and vanilla extract.  Beat until the batter is moistened. You’re looking for a thick, fudgy, brownie-like 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.


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