Ingredients
Units
Scale
- 2 3/4 cup (390g) powdered sugar (or substitute powdered maple sugar)
- 2 egg whites (2 egg whites weigh approx. 80g)
- 1 whole egg (weighs approx. 60g)
- 3/4 cup (70g)cocoa powder or cacao powder
- 1 tablespoon (8g) corn starch (or substitute 2 tsp arrowroot starch)
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 4 oz roughly chopped dark chocolate (70% or higher)
Instructions
- Preheat your oven to 360 degrees F and line a baking sheet with parchment.
- In a medium bowl add your powdered sugar, cocoa powder, corn starch, and salt. Whisk to combine.
- Add in the egg whites and whole egg – whisk until thoroughly incorporated and no lumps remain.
- Fold in the chopped chocolate (the dough should be a bit liquid in texture)
- Scoop the cookie “dough” onto the parchment lined baking sheet or sheets giving them enough room to spread slightly
- Bake for 12-14 minutes or until the tops of the cookies are shiny and are beginning to crackle.
- Pull from the oven and let cool slightly until you can remove them without breaking them.(You can loosen them from the parchment if they stick by using a spatula to carefully loosen them from the paper)
- Once they’ve cooled slightly, let them finish cooling on a wire rack until they are almost completely cooled.
- Enjoy immediately and within a day of baking for best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
