Ingredients:
1. 3 cups powdered sugar
2. 2/3 cup unsweetened Dutch-process cocoa powder
3. 1/4 teaspoon salt
4. 2 to 4 large egg whites, at room temperature
5. 1 tablespoon pure vanilla extract
6. 1 1/2 cups bittersweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.
2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white — then a 4th one if it still seems too thick. Gently stir in chocolate chips.
3. Spoon batter onto the prepare baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
~~A/N~~
Hey guys!! I just wanted to say that I'm sorry for the first person pronoun(s) that are in this. I got this off of a website called Yummly.com. They have actual people submit recipes that they use, so that's why that's there.
Anyways, I hope that you guys enjoy. I love seeing how many of you add this to your libraries or your personal reading lists. It honestly makes my day to see that I'm giving you content that you want.
Alright, well. I'm in school. So I'll talk to you guys later.
Love,
Cody ❤️
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Recipes
Non-FictionHey guys! So I decided to make a cookbook for you bakers/cooks out there. Hope you find something intriguing!! Also, I wanted to give credit to the app called Allthecooks recipes. They are where I get my recipes from.
