Chocolate craving? These rich, chocolatey cookies are sure to do the trick. They’re quick and easy, plus they’re gluten free!
3 cups powdered sugar
⅔ cup Droste Cocoa*
¼ tsp salt
1¼ cups semi-sweet chocolate chips
4 large egg whites
2 tsp Nielsen-Massey Madagascar Bourbon Vanilla*
Preheat oven to 350º. Mix powdered sugar, cocoa powder, and salt, in a medium bowl. Add egg whites and vanilla; stir until well-combined. Mix in chocolate chips. (Note: The batter should be the consistency of school glue; not too runny. If it’s too thin, add more powdered sugar, 1 tablespoon at a time, until the batter is the right consistency.) Line baking sheet with parchment paper* or a non-stick silicone baking mat*. Drop batter by 2 tablespoon drops spaced about 2 inches apart or use a 1-1/2 inch cookie scoop*. Bake at 350º for 14 minutes or until tops are cracked and glossy, and edges look done. Cool slightly then remove to cooling rack to cool completely. Carefully peel the cookies off of parchment. Enjoy these decadent cookies on their own or turn them into a delicious gluten free ice cream sandwich!
Yield: about 2 dozen.
Note: If you’re baking more than two dozen, the cookies will come out best if you mix each batch of batter separately.
*Available at Zest!
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