Prep 3 hrs 15 mins
Cook 12 mins
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.
- 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)
- Whisk together the sugar, salt, and cocoa.
- In a medium-sized mixing bowl, stir together the egg whites and vanilla.
- 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.
- Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
- Preheat the oven to 350°F.
- Grease (or line with parchment paper) two cookie sheets.
- Gently stir in chocolate chips, if using.
- Drop by ping-pong-sized balls onto cookie sheets.
- Bake for 12 minutes, reversing baking sheets (top/bottom) once during cooking.
- Cool 5 minutes in pans before transferring to wire rack.
These cookies were a hit a Labor Day cook-out. I searched (at the last minute) for a gluten-free, cholesterol-free dessert to bring to the cook-out to accomodate all dietary restrictions. Thanks GourmetChris for posting this recipe. The cookies were very tasty. They are chewy, but not too chewy and they pack a powerful punch of chocolate. All the women asked for the recipe. I love the fact that they are gluten-free and cholesterol-free!
These are delicious! I have made these multiple times now. I make them a little healthier by omitting the chocolate chips and replacing them with chopped pecans or with just 1 chocolate chip in the center. I have made them without refrigerating the dough and they come out just fine, less chewy right away, but after putting in the fridge and cooling they are great! I let them cool about 7-10 minutes before scraping off the parchment paper (clean spatula every 2-3 cookies). I like to use these when I make http://www.recipezaar.com/299526. I calculated that each cookie was only 1 point with WW and 62 calories (w/o the chocolate chips)!
When I read the ingredients I thought this would turn out like meringues. NOT! They are lovely, chewy cookies, perfect for chocoholics. I wanted to make them as posted for a fair review, but I will try them again experimenting with Splenda for part of the sugar. I'll update my review if it works. Made for PAC Fall '07.