Friday, October 28, 2011

Flourless Chocolate Crisps

Adapted from Kumquat



3 cups powdered sugar

2/3 cups sifted cocoa powder

1/4 tsp salt

1 1/4 cups chocolate chips

2 tsp vanilla

2-4 large egg whites


Preheat oven to 350 and line two cookie sheets with silicone mats or parchment paper.


In a bowl, combine your powdered sugar, cocoa powder, salt, chocolate chips and vanilla. Add two egg whites, and give it a stir. It will probably look like wet chalk. Add another. Maybe another. You’re looking for anything between brownie batter (a slightly thicker cookie) and Elmer’s Glue (a thinner cookie).


When desired consistency is reached, put your cookies by spoonful onto your cookie sheets. Two tablespoon-sized heaps will give you 24 cookies. One tablespoon-sized heaps will give you smaller cookies, and more of them.


Bake 14 minutes per sheet, or until the cookies are shiny on top and slightly cracked. Cool a few minutes on the cookie sheet, then carefully move your paper/mat to your cooling rack. When you are able, peel your cookies off and allow them to finish cooling on the rack.