Tuesday Treats: Flourless Fudge Chocolate Chip Cookies

Mmmm... cookies.  Oreos, snickerdoodles, chocolate chip, macaroons.  There really isn't a cookie I've met that I haven't wanted to cozy up to.  This little gluten-free number is no exception.  Be warned: it is super rich and fabulously decadent, though it still has a light crunch from the egg whites.  Get yourself a big glass of milk to wash these babies down!

Flourless Fudge Chocolate Chip Cookies

recipe from The Recipe Girl

Yield: about 2 dozen cookies

ingredients

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!