Flourless Fudge Cookies
Wednesday, December 4, 2019
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image credit www.ihearteating.com |
INGREDIENTS
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 large egg whites1
- 1 tablespoon vanilla extract2
- 1/2 cup semisweet mini chocolate chips
INSTRUCTIONS
- Preheat the oven to 350°F.
- Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper.
- In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
- Stir in the vanilla and egg whites.
- Whisk just until the batter is moistened.
- Stir in the chocolate chips.
- Scoop the batter by the tablespoonful onto the baking sheets. The batter will be thin. Leave enough space between each cookie for them to spread (about 2 ½” of space between each cookie).
- Bake for 8-10 minutes, or 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.
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