This is an outrageously decadent recipe, that will perfume the house with a chocolate. It's no secret that I've been cooking for the gluten free crowd these days and have really been having a good time figuring out solutions in the baking department. I'm a big fan of cocoa and I sorta feel like it's a health food (if you forget about all the sugar) and these brownie cookies are a real treat. The egg whites help give body to the cookie, sorta like a meringue. Chopped nuts, a dash of espresso or chocolate liquor make these cookies simply irresistible.
Cocoa Brownie Cookies
2 parchment lined cookie sheets
3 cups powdered sugar
¾ cup unsweetened cocoa powder
1 teaspoon salt
2 egg whites
4 oz. bittersweet chocolate, chopped
3 tablespoons cacao nibs
Makes about 2 dozen
Preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and whole egg; fold in chopped chocolate and cacao nibs. Spoon batter by the tablespoonful onto cookie sheets, spacing about 2” apart.
Bake, rotating cookie sheets about halfway through (back to front, front to back, top to bottom) until cookies are puffed, cracked, and set, about 14–16 minutes.
Transfer cookie sheets to wire racks and let cookies cool on pan for about 5 minutes. Enjoy on it's own or if you dare, with vanilla ice cream!