It didn’t seem right to leave March without one final Marchocolate recipe, so Flourless Chocolate Cookies it is! I bookmarked the recipe for Flourless Chocolate Cookies as I browsed through One Sweet Cookie: Celebrated Chefs Share Favorite Recipes during a recent trip to the library. What I liked about this cookie cookbook was its compilation of recipes from many chefs. What I did not like about this cookie cookbook was its lack of photographs.
A photo appeared only every few (if that) pages, and those that did appear weren’t so great (like I should talk). Fortunately, flourless chocolate cookies was a recipe graced with a photo. I’m a visual learner, so seeing what a cookie I’ve never baked is supposed to look like always helps in my attempts to bake it at home.
The requirement of 4 egg whites lent this cookie a sheen that anyone who has ever made meringue cookies would easily recognize. I’ve made meringue cookies, but you’ve never seen them because they were giant fails (after only a few minutes in the oven, they turned brown instead of remaining white). The recipe also called for 2 3/4 cups of walnuts, but since the people whom I planned to share these with do not care for nuts, I added one cup of mini-chocolate chips in place of the walnuts.
The cookie batter is rather thin as are the resultant cookies. It’s also worth noting both in this post and in the recipe that batter spreads quite a bit during baking. Be sure to leave plenty of room between each cookie on your baking sheet.
The chef who shared the recipe is quoted, “They have a slightly crunchy exterior, and a soft, almost brownie-like interior.” His description sums the flourless chocolate cookies up better than anything I could write, so I will just reiterate the cookies really are brownie-like.
- 3 cups confectioners’ sugar
- ½ cups plus 3 tablespoons cocoa powder
- ¼ teaspoon salt
- 4 egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup mini chocolate chips
- Preheat the oven to 350 degrees.
- Whisk together the confectioners’ sugar, cocoa powder, and salt in the bowl of a stand mixer.
- Slowly add the egg whites and the vanilla.
- Beat on medium speed for three minutes. Do not overbeat as this will result in overly thick egg whites.
- After three minutes, stop the mixer and fold in the mini chocolate chips.
- Scoop one tablespoon of the batter onto a parchment-lined baking sheet.
- Allowing room for spread, scoop a second tablespoon of the batter about three inches from the first scoop. Repeat this process until all of the batter is used.
- Reduce the oven temperature to 320 F and bake the cookies 14-16 minutes. Small, thin cracks should appear on the cookies.
- Remove from the oven and allow to cool on a wire rack.