What I did not realize until I started to make them is that they are quite similar to the rocky road cookies that I made without the marshmallows. Although both recipes are gluten free, we are no way going gluten free (Sorry Courtney, I cold not do it! :) ).
This recipe is oh so yummy. I did not have parchment paper, but I would recommend getting some prior to making these. I had to Pam the pan and the spatula to get them off of the pan. They have a somewhat crispy outer layer while the inside in soft and fudgy. They are quite good.
{Flourless} Fudge Chocolate Chip Cookies
found on Keep it Sweet adapted from Recipe Girl
Pinned from http://chocolateandcarrots.com/2011/07/flourless-fudge-chocolate-chip-cookies
Ingredients- 3 cups powdered sugar
- 2/3 cup unsweetened Hershey’s dark chocolate cocoa powder
- 1/8 tsp. salt
- 2 to 4 large egg whites, at room temperature
- 1 Tbsp. pure vanilla extract
- 1 1/2 cups 60% cacao chocolate chips
- Preheat the oven to 350°F.
- Set aside two baking sheets with silpat mats or parchment paper.*Or these cookies become a total pain to make!
- Mix together the powdered sugar with cocoa powder and salt.
- Mix the vanilla and egg whites starting with just two(but I used all 4). 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.
- Stir in the chocolate chips.
- Scoop via small cookie scoop, the batter onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
- Bake for 12-14 minutes, until the tops are glossy and lightly cracked.
- Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
1 comment:
Oh, I am going to try this recipe! Yay! Gluten free chocolate. Sounds good to me :-) Aw, you can do Turbo Fire, you could give up gluten, but if you don't have to, why in the heck would you????
Post a Comment