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Author Notes: I don't crave cookies. If I am going to have a sweet treat during the day, I would much rather save it for a bowl of ice cream at night. This used to be the case, until I made these chewy chocolate cookies. They are rich with chocolate, incredibly chewy and satisfying. When you bite into one, you just want to close your eyes and relish in the deep chocolate flavor. I can't seem to make them fast enough. You can add walnuts if you like, but I prefer them without. —ecphillips365
Serves 2 dozen
- 2 cups powdered sugar
- 1/4 teaspoon salt
- 2 teaspoons espresso powder
- 1 cup good quality cocoa powder
- 3 egg whites
- 2 teaspoons vanilla extract
- Preheat oven to 350. Line 2 baking sheets with parchment paper and coat with cooking spray.
- In a small bow, stir together the powdered sugar, salt, espresso powder and cocoa powder.
- In a mixing bowl, combine the egg whites and vanilla. Add the dry ingredients to the wet ingredients, mix on low speed for about 2 minutes. Your dough will become shiny. Cover the bowl and refrigerate for at least an hour.
- Drop the dough in tablespoon mounds, onto your baking sheet. Lightly wet your fingers with water and pinch the cookie into a smooth circle and gently press down on the top of the dough to create a flat/smooth top.
- Bake for 12 minutes. Move to a cooling rack to cool completely. Cookies will store well in an air tight container.
- This recipe was entered in the contest for Your Best Chocolate Cookie
The Key to Okonomiyaki
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