Flourless Chocolate Cookies

Are you ready for my husband’s favorite cookie?  It’s such an easy recipe, and I can whip these up at a moment’s notice.  After a batch has cooled for about 10 minutes they’ll feel cool to the touch, and the interior chocolate chips will be perfectly gooey.  That’s how Skip enjoys them.  When the cookies have cooled completely, they’re the perfect texture for making ice cream sandwiches, or for sandwiching two cookies with your favorite jam.  Let me know how you best enjoy these cookies by tagging me on Instagram @y_delicacies.

Flourless Chocolate Cookies (Gluten Free)

Servings: 14-16 cookies

2 1/2 cups powdered sugar

1/2 cup unsweetened cocoa

1/4 teaspoon kosher salt

1/3 cup egg whites

2 teaspoon vanilla

1/2 cup chocolate chips

1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment for easiest release (cookies will firmly stick to silicone mats making it difficult to remove and keep intact).

2. In a large bowl, whisk together powdered sugar, cocoa and salt.  Add egg whites and vanilla and stir until blended into a thick batter.  If you just can't mix in the last bit of dry ingredients then add a teaspoon of water.  You’ll want the batter to remain thick like brownie batter.  

3. Stir in the chocolate chips and walnuts.  

4. Using a medium-size spring release scoop (1 heaping Tablespoon), place 12 large scoops about 2-inches apart on the prepared baking sheet.  

5. Bake until the cookies have puffed, become glossy then cracked on the surface, 13-15 minutes.    Allow to cool on the baking sheet for about 10 minutes.  At this stage, the cookies will feel cool to the touch, but the chocolate chips will remain gooey.  Yes, you can eat the cookies now, or the entire baking sheet can be placed in the refrigerator for about 15 minutes to firm up the chocolate chips.  Use a thin spatula to remove from the baking sheet and serve.