Flourless Chocolate Cookies
From: The Kitchn • Print this Recipe
- Cooking spray
- 2 ½ cups powdered sugar (12 ounces)
- ½ cup Dutch-process cocoa powder
- ½ cup black cocoa powder
- 1 teaspoon espresso powder
- ½ teaspoon fine salt
- 3 large egg whites
- 1 teaspoon vanilla extract
- 2 cups dark chocolate chips
- Line 2 baking sheets with parchment paper, and cut or prepare a third sheet of parchment. Spray each sheet of parchment with cooking spray — this may seem redundant, but these cookies are extremely sticky and this step will guarantee no stuck cookies.
- Place the powdered sugar, Dutch cocoa, black cocoa, espresso powder, and salt in a large bowl and whisk until mostly homogenous; some lumps are okay.
- Add the egg whites and vanilla and then beat them into the dry ingredients. A hand mixer on low speed does this best, but a wooden spoon and some arm strength works too.
- Add the chocolate chips and use a spoon or spatula to fold into the batter.
- Scoop the dough into tablespoon-sized balls and place them evenly on the parchment sheets, 12 per sheet.
- Set aside for at least 30 minutes while the oven preheats.
- Preheat the oven to 350°F and bake the cookies.
- Bake! The cookies are done when they’ve spread and are shiny and cracked, 8 to 10 minutes.
- Place the baking sheets on a wire rack to cool for 1 minute. Carefully slide the parchment paper with the cookies still on them onto the rack.