If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.
Recipe information
Yield
Makes 2 dozen
Ingredients
3
cups gluten-free powdered sugar
¾
cup unsweetened cocoa powder
1
teaspoon kosher salt
2
large egg whites
1
large egg
4
oz. bittersweet chocolate, chopped
3
tablespoons cacao nibs
Need to make a substitution?
Preparation
Instructions
Step 1
Place racks in lower and upper thirds of oven; preheat to 350°. 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.
Step 2
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Step 3
Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).
DO AHEAD:
Step 4
Cookies can be baked 3 days ahead. Store airtight at room temperature.
Nutrition Per Serving
Calories (kcal) 60 Fat (g) 2 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g)13 Dietary Fiber (g) 1 Total Sugars (g) 11 Protein (g) 1 Sodium (mg) 60