Flourless Fudge Chocolate Chip Cookies
recipe from The Recipe Girl
Yield: about 2 dozen cookies
3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp salt
2 to 4 egg whites, at room temperature
1 Tbsp vanilla extract
1 1/2 cups semi-sweet chocolate chips
Preheat the oven to 350. Line two baking sheets with lightly greased parchment paper (or use silpats).
In a large bowl, mix dry ingredients until well combined. Whisk in 2 egg whites and vanilla extract. Mix (I use a hand mixer) until just blended. You want the batter to be brownie-like: a thick and fudgy consistency. If it is too thick, add more egg whites, one at a time. Do not overmix.
Spoon batter onto prepared baking sheets. Bake approximately 14 minutes, until tops are glossy and beginning to crack. Slide silpat/parchment paper onto wire racks. Let cookies cool completely before removing from parchment paper. The cookies will keep for about 3 days in an airtight container (if you don't eat them first!