Chocolate cookies without flour? It’s a paradox wrapped in deliciousness! Imagine biting into a rich, fudgy masterpiece that’s somehow both light and dense.
They’re like little cocoa clouds that melt on your tongue. These cookies are a testament to the magic of baking—where simplicity meets decadence in the most extraordinary way. Have you ever had a dessert that felt like a warm hug on a chilly day?
Well, these cookies are just that.
Steps
- Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats. If using parchment paper, lightly spray it with nonstick spray.
- In a large mixing bowl, combine powdered sugar, cocoa powder, and salt. Gradually whisk in two egg whites and vanilla extract until the mixture is just moistened, aiming for a thick, fudgy batter. If needed, add another egg white, or even a third, to achieve the right consistency.
- Gently incorporate the chocolate chips into the batter, ensuring they are evenly distributed. Use a spring-release cookie scoop or a spoon to place the batter onto the prepared baking sheets, forming 12 evenly spaced mounds on each sheet.
- Bake the cookies for approximately 14 minutes, or until the tops appear glossy and have slight cracks. Carefully slide the parchment paper with the cookies onto wire racks and allow them to cool completely.
- Once cooled, gently remove the cookies from the parchment or mat by peeling the paper away. Store the cookies in an airtight container for up to three days to maintain freshness.
Ingredients
- Powdered sugar
- Dutch process cocoa powder
- Salt
- 2 ½ to 3 egg whites
- Vanilla extract
- Bittersweet chocolate chips
Nutritional Values
Calories: 1536kcal | Carbohydrates: 264g | Protein: 12g | Fat: 36g | Saturated Fat: 36g | Sodium: 552mg | Potassium: 1392mg | Fiber: 12g | Sugar: 216g | Vitamin C: 1.2mg | Calcium: 444mg | Iron: 6mg
FAQ
- Can I use regular cocoa powder instead of Dutch process cocoa powder?
- Yes, regular unsweetened cocoa powder can be used as a substitute for Dutch process cocoa powder. Many readers have successfully made this swap with positive results. Some even suggest adding a small amount of baking soda to enhance the texture.
- How should I space the cookies on the baking sheet?
- It’s recommended to space the cookie batter into 8 or 9 mounds per baking sheet to prevent them from spreading into each other, although you can try fitting up to 12. This ensures they bake separately and maintain their shape.
- What consistency should the batter have?
- The batter should be thick and fudgy, similar to brownie batter. Begin with two egg whites and gradually add more if needed, aiming for a consistency that holds its shape but is not overly stiff.
- Are these cookies suitable for a gluten-free diet?
- Yes, these cookies are naturally gluten-free due to the absence of flour. However, ensure that the chocolate chips you use are also labeled gluten-free to maintain the integrity of the recipe.
- How should I store these cookies?
- Once cooled completely, these cookies should be stored in an airtight container. They can be kept fresh for up to three days, retaining their chewy and gooey texture.
Tips
- For best results, use Dutch process cocoa powder as recommended, but if unavailable, regular unsweetened cocoa powder can work too. Consider adding a small amount of baking soda to adjust for the difference.
- To achieve the perfect batter consistency, start with two egg whites and gradually add more until you reach a thick, fudgy texture. This may require up to three egg whites.
- Space the cookie mounds well on the baking sheet, baking only 8 or 9 at a time to prevent them from merging as they spread during baking.
- Allow the cookies to cool completely before removing them from the parchment or mat, as they are delicate. Gently peel the paper away from the cookies to avoid breaking them.
Equipment
- Silpat Baking Mats – These are reusable non-stick baking mats that can be used instead of parchment paper.
- Spring-release Cookie Scoop – This tool helps in portioning the batter evenly onto the baking sheets.
- Rimmed Baking Sheets – While many people have baking sheets, if you do not, you might need to purchase them as they are essential for baking cookies.
- Wire Cooling Racks – These are used to cool the cookies completely after baking.
