“My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M’s and a chocolate cake. I feel better already.”
– Dave Barry
“Coraline opened the box of chocolates. The dog looked at them longingly.
“Would you like one?” she asked the little dog.
“Yes, please,” whispered the dog. “Only not toffee ones. They make me drool.”
“I thought chocolates weren’t very good for dogs,” she said, remembering something Miss Forcible had once told her.
“Maybe where you come from,” whispered the little dog. “Here, it’s all we eat.”
– Neil Gaiman, Coraline
3 ½ cups powdered sugar
1 cup unsweetened Dutch-process cocoa powder
¼ teaspoon salt
3 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 ½ cups bittersweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper (or baking mats). If you use parchment paper, lightly grease the parchment paper with nonstick spray.
In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in two egg whites and vanilla extract and beat just until the batter is moistened. You should have brownie-like, thick and fudgy batter consistency. If it seems too thick, add the third egg white. Gently stir in chocolate chips.
Spoon the batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. You can use a spring-release cookie scoop. Bake about 15 minutes, until the tops are glossy and lightly cracked.
Transfer the baking sheets to wire racks and let the cookies cool on the sheets for 15 minutes, then transfer the cookies to the racks and let cool completely. You can store these cookies in an airtight container for up to 5 days.
Makes about 12 cookies.
Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.
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