Hello fellow foodies! I don’t know about you but I lovvvvvvveeee chocolate. I love it more than any fruit dessert (even though they are good too). My husband always brings me chocolate truffles for Valentine’s Day and I hoard those things like nobody’s business. He knows to skip the flowers (I’d rather have flowers to plant in my garden than cut flowers) but he never forgets the chocolate. After nearly 19 years of marriage, I feel like he knows me pretty well. He laughs at me because when we go to the store to choose ice cream, he will pick plain vanilla and I will always choose something crazy with a fudge streak, chocolate chunks, marshmallows, and chocolate brownies in it. Then, I’d probably top it with chocolate syrup. Don’t judge me too harshly; I don’t indulge in that too often but when I do…❤️😍🥰
For today’s post, I want to share a recipe for some heavenly cookies that are chock full of chocolate. They are fudgey and brownie-like with a pretty sheen that is soooo inviting. They take about twice as long to bake as regular cookies but they are worth it. They are unique in that they have no flour in them. So, if your diet prevents you from ingesting flour, this recipe is for you. If you just really love chocolate (like me) and want a superb cookie, these are for you as well. I ate mine with an ice cold glass of milk and it was sheer bliss.
I can’t wait until my kids get home from school to see these babies waiting for them. I know they will love them!
Speaking of kids, I’m off to the high school to pick up my eldest.
Until next time,
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla
4 large egg whites
2 cups semisweet chocolate morsels
1. Preheat oven to 325 degrees Fahrenheit.
2. In the bowl of a stand mixer, add powdered sugar, cocoa powder, and salt. Mix on low until combined.
3. Add egg whites and vanilla and mix on low until ingredients have been incorporated and batter is glossy. Stir in chocolate morsels.
4. On a cookie sheet lined with parchment paper, add scoops of 2 tablespoons of batter 3 inches apart. These cookies will spread.
5. Bake on the middle rack of the oven for 25-30 minutes. Cool on the pan.
Yield: about 14 large cookies