This cookie originally started off as being those dark black cookies by Jim Lahey. But then morphed into something else.
Everyone loved them. And so I’m sticking to this recipe. I mean, just look at them. They are amazing. A little bit chewy and dense like brownies, but crispy on the outside like cookies. And easy!
Flourless Brownie Cookies
(Adapted from Jim Lahey’s triple chocolate cookie recipe in the Sullivan Street Bakery cookbook)
- 1/2 cup unsweetened dark cocoa powder
- 1 2/3 cup confectioners sugar
- 1/2 tsp sea salt
- 2 large egg whites
- 1 1/4 tsp vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
Heat the oven to 180 deg C.
In a bowl, whisk together the sugar, cocoa powder and salt.
In a separate bowl, whisk together the egg whites and vanilla.
Mix in the egg vanilla mixture with the sugar mixture until fully combined.
Add the chocolate chips and mix thoroughly.
Make rounds of dough and place on a parchment lined cookie sheet or tray. These cookies spread out quite a bit in the oven so make sure to leave enough space between the rounds.
Bake for about 12 minutes or until the tops are glossy and set. The cookies will be soft. Transfer carefully to a tray and allow to cool. Serve warm.