Flourless Triple Chocolate Cookies
Active Time: 15 minutes | Total Time: 45 minutes | Serves about 24 cookies | Gluten Free
- 1⅔ cups confectioners' sugar
- ½ cup unsweetened dark cocoa powder
- ½ teaspoon coarse sea salt or kosher salt
- 2 large egg whites
- 1¼ teaspoons pure vanilla extract
- ½ cup milk chocolate chips
- ½ cup semisweet chocolate chips
**Adapted from Jim Lahey’s The Sullivan Street Bakery Cookbook
Heat the oven to 375°F and line a sheet pan with parchment paper.
In a medium bowl, whisk together the confectioners’ sugar, cocoa powder, and salt.
In a small bowl, use a fork to beat together the egg whites and vanilla. Make a well in the center of the dry ingredients and pour in the egg white mixture. Use the fork to mix until it just begins to come together. Add the chocolate chips and stir until well combined.
Using a 1 tablespoon measuring spoon, pack the batter into the spoon by squashing and dragging the spoon against the inside of the bowl to make sure the rounds of dough are tight and compact - if the dough is too loosely packed, the cookies tend to spread out and separate as they bake. Place the rounds of dough on the prepared pan about 3 inches apart.
Bake for about 12 minutes, or until the tops are glossy and set. When the cookies are done, they will be quite gooey, but they will continue to cook as they cool. Once they’ve cooled off enough to eat, they should be soft and chewy - if they’re hard or crisp, they’ve baked too much. Let cool in the pan on a wire cooling rack for 10 minutes. Use a metal spatula to lift them off. Repeat with the remaining dough. Serve these cookies the day they are made.
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