** Recipe from chocolate & carrots **
* 3 c. powdered sugar
* 2/3 c. unsweetened Hershey’s dark chocolate cocoa powder
* 1/8 tsp. salt
* 2 to 4 large egg whites, at room temperature
* 1 Tbl. pure vanilla extract
* 1 1/2 c. 60% cacao chocolate chips
Heat oven to 350. Set aside two baking sheets with silpat mats or parchment paper sprayed with cooking spray. In a large bowl, whisk together the powdered sugar with cocoa powder and salt. Whisk in vanilla & egg whites, starting with just two. Beat just until batter is moistened. Look 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 chocolate chips. Scoop batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread. Bake 12-14 min, until tops are glossy and lightly cracked. Let cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
No comments:
Post a Comment