MMMMMM Grandmas flourless cookies

MMMMMM+Grandmas+flourless+cookies

Lauren Bisping, Writer

You have to make these they are the best cookies ever. But follow the instructions carefully otherwise they might not turn out right.

INGREDIENTS

  • 3 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons cornstarch
  • 1/2 teaspoon kosher salt
  • 2 to 3 large egg whites
  • 1 tablespoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • Cooking spray
  • Flaky salt (optional)

INSTRUCTIONS

  1. Place 3 cups powdered sugar, 2/3 cup unsweetened cocoa powder, 2 teaspoons cornstarch, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add 2 large egg whites and 1 tablespoon vanilla extract. Stir with a rubber spatula until no lumps of cocoa or powdered sugar remain, and you have a loose, shiny dough similar to a very thick brownie batter. At first, the mixture will seem too dry to combine, but will eventually come together. If after 3 minutes of mixing the dough is still too dry, stir in the remaining egg white.
  2. Stir in 3/4 cup semi-sweet chocolate chips. Cover the bowl with plastic wrap. Refrigerate for 1 hour.
  3. Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper and coat with cooking spray.
  4. Divide the dough into 12 portions (about 2 heaping tablespoons each). Using your hands, roll each portion into a ball. Arrange them evenly on the prepared baking sheets, 6 per sheet. Sprinkle with flaky salt if desired.
  5. Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the tops of the cookies are cracked, shiny, and no longer look wet, 5 to 7 minutes more. Let cool completely on the baking sheets, at least 1 hour. (The cookies will stick to the parchment paper when warm but will release when cooled.)

 

I hope you love these cookies just as much as I do. I give this recipe a five-star rating on the taste and flavor. These cookies are chewy and gooey and have the perfect crunch on the outside. I give this recipe a four and a half star rating for the actual making just because you have to let the dough sit in the fridge for an hour and then let them cool for about an hour and that is not the most convenient but it is part of what makes them so amazing.