Whatcha Makin' Now?: Ugly Chocolate Fudge Cookies {no flour}


Monday, July 15, 2013

Ugly Chocolate Fudge Cookies {no flour}

NO Flour needed for these Ugly Chocolate Fudge Cookies! So quick to make - less than 30 minutes!

Yep, these are pretty ugly cookies, but as we all know, it's what's on the inside that counts. And what's on the inside is some yumminess you can't even imagine. Plus, you can make these cookies in no time - 30 minutes or less from start to finish.

I made these for my dear friend, Sierra. She recently discovered she had celiac meaning she can't have gluten and a number of other things. We had a potluck in her honor last week. I wish I could say it was for her birthday but unfortunately it was to send you onto a new job with a new company. BOOO for us, but good for her!

I opted for chopped dark chocolate instead of standard chocolate chips. Best decision ever because when you bite into the cookie, you have a big ol' hunk of melty chocolate. Yum.

I'm already planning on making another batch of these. They are THAT good.

NO Flour needed for these Ugly Chocolate Fudge Cookies! So quick to make - less than 30 minutes!

Ugly Chocolate Fudge Cookies {no flour}

3 cups powdered sugar
2/3 cup unsweetened cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 tablespoon vanilla extract
1 1/2 cups chopped dark chocolate

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.

In a large bowl, whisk together powdered sugar, cocoa powder, and salt. Add vanilla extract.

Whisk in egg whites, start with two, and beat just until the batter is moistened. It should look like a brownie batter, very thick and fudgy. If still too thick, add another egg white, and a fourth if still too thick.

Once batter is to desired consistency, stir in the chopped chocolate.

Use a cookie scoop to drop batter onto the prepared baking sheets; 12 per pan. Bake 10-14 minutes, until the tops are glossy and lightly cracked. Remove from the oven and slide the parchment paper (with the cookies) onto wire racks.

Let the cookies cool completely before removing from parchment paper. (The cookies are delicate.) Store in an airtight container for up to 3 days.

Makes about 2 dozen cookies.

Source: Recipe Girl

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