Week One: Flourless Fudge Chocolate Chip Cookies

I found this recipe on Pinterest while looking for a cookie recipe my dad could eat, ( He's gluten-free). It's from chocolateandcarrots.com. I've made them before and they turned out wonderful. Gooey, sweet, and most definitely full of chocolate! Unfortunately this time, when I went to get out the parchment paper, there wasn't any. So, thinking wax paper should work just as well, I used it, and let me tell you, it did not. I'm sure more experienced bakers/cooks would have known, but I'm relatively inexperienced and still learning from my mistakes. This was one of them. The cookies themselves turned out great, but completely stuck to the wax paper. I'm still not sure how I'm going to get them off but I'm creative, and I'll figure it out.

The recipe is very easy, and takes about five minutes to put together. Placing them on the pan can get a little messy, but is worth it. The last pan I put into the oven I didn't put on the wax paper, since by that time I had realized they were stuck and would rather pull them off of the pan than the paper. They turned out better, still slightly stuck on but way easier to pull off than the wax paper cookies.

Over all I was fairly happy, just wished I'd known about the paper before I baked them. :)

~Dolly



Flourless Fudge Chocolate Chip Cookies


-3 cups powdered sugar
-2/3 cups unsweetened dark chocolate cocoa powder
-1/8 teaspoon salt
-2-4 large egg whites, at room temperature
-1 Tablespoon pure vanilla extract
-1 1/2 cups chocolate chips (your choice of brand)

Preheat oven to 350 F. Place parchment paper or silpat mats on two baking sheets. In a large bowl, whisk together the powdered sugar with cocoa powder and salt. Whisk in the vanilla and two of the egg whites. Beat until the batter is moist, the consistency should be close to a fudge brownie mix. If it is too thick, add another egg white, and the fourth one if it still needs it. Stir in the chocolate chips. Place on the baking sheets with a tablespoon. Make sure to leave room for them to spread. Bake for 12-14 minutes, they will crack, and become kind of glossy. Let them cool, before moving them to a container. Store them for up to three days.

Tip of the week: If you want stored cookies to become more chewy place them in plastic ware. If you want cookies to stay firm and more on the crunchy side, place them in a tin.