A couple of years ago I entered a holiday cookie recipe contest on-line through the LA Times. I submitted this cookie recipe and although I didn’t win, it was fun to participate and see all the other cookie recipe submissions. These double chocolatey, ooey-gooey, decadent cookies are a family favorite and don’t contain any flour! I added instant expresso for added punch, as well as dark chocolate chunks. Although these cookies are gluten free, they are super flavorful and provide a profound chocolate blast. Happy Holidays!!
- 3 cups Powdered sugar
- 3/4 cups unsweetened Dutch-process cocoa powder
- 1 teaspoon instant expresso powder
- 1 teaspoon Kosher salt
- 3 large egg whites at room temperature
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 16 ounces dark chocolate coarsely chopped
- Place oven racks in lower and upper thirds of oven, and pre-heat to 350 degrees. Line two baking sheets with silicon pads (Silpat) or parchment paper. Sift together the powdered sugar, cocoa powder, expresso and salt into a large bowl. Whisk well to combine. Then whisk in the egg whites, whole egg and vanilla. Fold in the chopped chocolate. Don’t overmix the batter, it will thicken as it sits.
- Use a tablespoon or a small ice cream scoop to put the batter onto the parchment-lined baking sheets, spacing 2 inches apart as the cookie will spread. Bake, rotating sheets once during cooking, until cookies are puffed, crackely and set just around the edges, about 13-16 minutes. They will look a bit underdone.
- Transfer baking sheets to wire racks and let cookies cool completely on the pan. They’ll firm up when they cool. As an option, you can sprinkle the cookies with additional powdered sugar. Cookies can be baked up to 3 days ahead and stored in an airtight container, at room temperature.