choco brownie cookies

• 350 g powdered sugar
• 65 g cocoa powder (about 10 tablespoons; using a scale is best since cocoa powders vary in weight)
• 1/2 tsp salt
• 3 egg whites (about 1/2 cup liquid egg whites)
• 1/2 cup semi-sweet chocolate chips (optional but recommended) (optional)
• 1 tsp instant coffee
• 1 tsp vanilla bean paste (optional, but recommended) (optional)

1. 1

   preheat oven to 350°f (175°c).

2. 2

   line a baking sheet with parchment paper and lightly butter it to prevent sticking.

3. 3

   in a large bowl, combine powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste.

4. 4

   stir until a thick, glossy batter forms.

5. 5

   fold in the chocolate chips, if using.

6. 6

   if your dough is super runny, refrigerate for 30-60 mins before baking!

7. 7

   scoop 2–3 tablespoons of batter per cookie onto the prepared baking sheet.

8. 8

   leave 4–5 inches between each cookie, as they spread quite a bit.

9. 9

   four cookies per sheet will prevent spreading into each other, but you can fit six if you don’t mind some overlap.

10. 10

    place the baking sheet on the middle rack of the oven.

11. 11

    bake for 8–10 minutes, or until the tops begin to crack.

12. 12

    -8 minutes = very fudgy centers

13. 13

    -closer to 10 minutes = less fudgy

14. 14

    -ovens vary, so bake in 1-minute increments if needed. do not exceed 10 minutes.

15. 15

    immediately after baking, use a round bowl to gently swirl around each cookie to shape and round them.

16. 16

    this helps “fluff” the edges, which can look flat straight from the oven.

17. 17

    remove cookies from the baking sheet right after shaping so they don’t continue cooking on the hot tray.

18. 18

    transfer to a cooling rack and let cool completely before eating.

19. 19

    enjoy 🤎

No responses yet — be the first.