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Flourless Chocolate Cookies
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Calling all soft and chewy cookie enthusiasts! I have a new favorite cookie in my culinary repertoire, and by the looks of the ingredient list, these quick-fix Flourless Chocolate Cookies look like the green juice equivalent of the dessert realm. I wish!
Gone is the butter. Gone is the flour. Gone are the egg yolks. Instead, we have plenty of cocoa powder and mini chocolate chips. So while not so much a health food, we can at least rejoice in their quick and easy preparation and rich flavor. And we have The Cookies & Cups Cookbook (Gallery Books, 2016) by my fellow food-loving entrepreneur Shelly Jaronsky to thank for this chocolate lover’s delight!
Shelly and I share a passion for all things sweet, and The Cookies & Cups Cookbook certainly delivers big-time when it comes to satisfying endless sugary cravings. In addition to dozens of top-rated cookie recipes, the cookbook features countless homemade frosting recipes, party snacks, cakes, cupcakes, and even a few pizza and pasta recipes for our savory satisfaction.
Preheat your oven and pick up a copy of The Cookies & Cups Cookbook to remind yourself to always eat dessert first!
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Flourless Chocolate Cookies
- YIELD: About 20 cookies
- 2 1/2 cups confectioners’ sugar
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- 3 large egg whites, lightly beaten
- 2/3 cup mini semisweet chocolate chips
- 2 Tablespoons flaked sea salt
Preheat the oven to 350°F. Line a baking sheet with parchment paper and coat it lightly with cooking spray.
In a large bowl, whisk together the confectioners’ sugar, cocoa powder, cornstarch and salt. Stir in the egg whites until the mixture is smooth then stir in the chocolate chips.
Drop tablespoons of dough, 2 inches apart, onto the prepared baking sheet.
Bake the cookies for 12 to 15 minutes until the tops are set and crackly. Remove the cookies from the oven and immediately sprinkle them with the sea salt. Transfer the cookies to a rack to cool completely.
Recipe from The Cookies & Cups Cookbook (Gallery Books, 2016). Reprinted with permission from author Shelly Jaronsky.
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