1/4 tsp salt
1 tsp espresso powder, optional but recommended
1 cup cocoa powder (natural or Dutch-processed)
3 large egg whites
2 tsp vanilla extract
2 cups chocolate chips, chopped nuts, and/or dried chopped fruit, optional
Lightly grease or line with parchment paper, lightly greased, two baking sheets. Note: These cookies are sticky and must be baked on a greased surface. Set aside.
Whisk the egg whites and vanilla extract together in a bowl.
In a separate bowl, whisk together sugar, salt, espresso powder, and cocoa powder. Stir the egg whites/vanilla mixture and sugar mixture together. Stir in the chips, nuts, fruits, if using.
Drop onto the prepared baking sheets using a tablespoon cookie scoop for large cookies or a teaspoon cookie scoop for smaller cookies. Allow batter to set on the baking sheets for 30 minutes.
Preheat oven to 350 and bake cookies 7 minutes for small cookies or 8 to 9 minutes for large cookies. Cookies with nuts or fruits will need an additional minute or so baking time.
The cookies should spread slightly, become somewhat shiny and have a slightly crackly top.
Yield: Approximately 16 large or 32 small cookies.
KAF Photo
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