The minute you eat these cookies you will question again and again if they truly are flourless. With their deliciously chewy texture, soft melt in the mouth centres and slightly crisp edges you just can’t tell that they lack flour. They are everything one wants in a cookie. These are more like an over the top brownie, but in a cookie form. YUM! YUM! YUM!
One can’t believe a cookie this good was so easy to make , one bowl and a very short list of pantry staples and less than 10 minutes and you are ready to roll. With no flour to tone down their rich chocolaty-ness the flavour is like BOOM! I loved them and I hope you enjoy them as much.
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1 Tbsp cornstarch
1/4 tsp salt
2 large egg whites
1 large egg
2 tsp vanilla extract
1 cup chocolate chips (semi, milk, bitter,what ever you prefer)
Preheat the oven to a 180 degree centigrade. Line two baking sheets with parchment paper.
In a large mixing bowl, whisk together powdered sugar, cocoa powder, cornstarch and salt until well blended. Add in the egg whites, egg and vanilla extract and mix until well combined. Fold in the chocolate chips. Drop heaping full tablespoons onto the prepared baking sheets, spacing each cookie 2 inches apart from each other.
Bake in preheated oven for about 14 minutes, until cookies are puffed and crackled, rotating sheets once during the baking. Remove from oven and allow to cool on baking sheets for 10 minutes before transferring them to wire racks to cool completely. Store in an air tight container at room temperature.
its a cooking classy recipe