I have been baking layer cakes and others desserts that are time consuming and I forgot how easy and quickly it was to make cookies. When I bake something that uses egg yolks, I always save the egg whites. When I have extra egg whites I start looking for recipes that call for them. This one was so easy and the cookies turned out great! The texture is soft, chewy and fudgy.
Make: 23 cookies
3 cup confectioners’ sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
4 large egg whites
1/2 cup mini semisweet chocolate chips
1. Adjust oven racks to middle positions and heat oven to 350 degrees. Line 4 baking sheet with parchment paper. Set aside.
2. In a large bowl, sift together confectioners’ sugar, cocoa powder, and salt. Stir to combine. Add vanilla extract and egg whites into the sugar mixture. Stir with rubble spatula until the batter is moistened. Add chocolate chips, stir to combine.
3. Using #60 or tablespoon measure, space 9 mounds evenly on each prepared baking sheet.
4. Bake until the top are shiny and cracked and feels firm to touch, 10 to 15 minutes, rotating sheets half-way through baking. Let cookies cool completely in pan on wire rack.
Recipe from I Heart Eating