Flourless Chocolate Brownie Cookies
November 18, 2014


No, these cookies are not diet food. So try not to eat too many of these in one go. "Try" being the operative word because I'm quite sure you won't be able to resist them. (Well, I wasn't able to.)
I love that these cookies have different textures - crisp around the edges, chewy in the middle, and nubby and chunky all throughout because of the chocolate chips and cacao nibs. These cookies will definitely satiate any chocolate cravings, any time of the day.
Flourless Chocolate Brownie Cookies
Print Recipe
makes approximately 2 dozen cookies

Ingredients
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 2 large egg whites
- 1 large egg
- 4 oz bittersweet chocolate, chopped
- 3 tablespoons cacao nibs
Instructions
- Place racks in lower and upper thirds of oven; preheat to 350°F.
- Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs.
- Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.
- Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
- Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).
- Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.
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