Flourless Chewy Chocolate Cookies

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Whenever my husband makes Eggs Benedict or I make a bread pudding (or a whole host of other recipes that only use egg yolks) he winds up teasing me for saving the egg whites and never using them.  I dutifully separate the extra egg whites into a small cup, cover with plastic wrap, place into the refrigerator, and in a week or so remember it’s there and throw them away.  Sigh.

But no more!  Now I will make these amazing, easy, and so so tasty cookies!!!

Flourless Chewy Chocolate Cookies

recipe from A Dash of Sanity 

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

1 tbsp cornstarch

1/4 tsp salt

2 large egg whites

1 egg

2 tsp vanilla

1/2 cup semi-sweet chocolate chips

1/2 cup dark chocolate chips (Though there is a lot of room to be creative here.  Do all semi-sweet, do half and half, throw in whatever you have in the pantry!)

Chopped pecans (optional)

 

Preheat the oven to 350 degrees.

Whisk together the powdered sugar, cocoa powder, cornstarch, and salt.

Make a well in the center and add in your egg, egg whites, and vanilla.  Starting in the center and working your way out stir until all of the sugar/cocoa mixture is combined and the batter is smooth.

Fold in the chocolate chips and pecans (if using).

Line a baking sheet with parchment paper.  Scoop out batter into either 6 large or 8 regular-sized cookies.

If you are making the large cookies, bake for 16-20 minutes.  If making the smaller cookies, bake for 12-14 minutes.  The cookies should look shiny and cracked when down.

Allow the cookies to cool before peeling them off the parchment paper and eating.  These are best the first day but will keep 2-3 days.

Flourless Chewy Chocolate Cookies

 

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

1 tbsp cornstarch

1/4 tsp salt

2 large egg whites

1 egg

2 tsp vanilla

1/2 cup semi-sweet chocolate chips

1/2 cup dark chocolate chips

Chopped pecans (optional)

 

Preheat the oven to 350 degrees.

Whisk together the powdered sugar, cocoa powder, cornstarch, and salt.

Make a well in the center and add in your egg, egg whites, and vanilla.  Stir until all of the sugar/cocoa mixture is combined and the batter is smooth.

Fold in the chocolate chips and pecans (if using).

Line a baking sheet with parchment paper.  Scoop out batter into either 6 large or 8 regular-sized cookies.

If you are making the large cookies, bake for 16-20 minutes.  If making the smaller cookies, bake for 12-14 minutes.

Allow the cookies to cool before peeling them off the parchment paper and eating.  These are best the first day but will keep 2-3 days.

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