I love Fall and Winter. Even though I live in Southern California where it is 75 degrees almost all year round, I still can feel the Season. It makes me want to cook and bake 24/7. I love finding new recipes, or creating new ones, inspired by the holiday season. My weather outside might not change, but my mindset does. While I am busy remaking old savory recipes from my vault, I am also making new ones. I see these cookies all over the place. You know the ones you want to buy because they just look so darn good... yeah those. Remarkably these are naturally gluten free, so I did not have to pick apart the recipe.
adapted from Recipe Girl
3 cups powdered sugar
2/3 cup unsweetened dark chocolate cocoa powder
1/8 tsp. salt
3 large egg whites, at room temperature
1 Tbsp. pure vanilla extract
1 1/2 cups 60% cacao chocolate chips
Preheat the oven to 350°F.
Set aside two baking sheets parchment paper sprayed with cooking spray.
In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
Whisk in the vanilla and egg whites starting with just two.
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.
Stir in the chocolate chips.
Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
Bake for 12-14 minutes, until the tops are glossy and lightly cracked.
Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.