Fudgy Brownie Cookies with Crackly Tops

Ingredients

• 3 cup powdered sugar
• 0.5 cup cocoa powder
• 0.5 tsp salt
• 0.5 cup egg whites (From about 3 large eggs)
• 0.5 cup semisweet chocolate chips
• 1 tsp vanilla extract

Steps

1. 1

   Preheat the oven to 375°F. Line two baking sheets with parchment paper.

2. 2

   Whisk the egg whites and powdered sugar together in a bowl until the mixture is smooth, glossy, and fully combined. It should be thick and shiny with no graininess; do not rush this step.

3. 3

   Add the cocoa powder, salt, and vanilla extract. Fold gently until just combined. The mixture will look more like brownie batter than cookie dough.

4. 4

   Fold in the chocolate chips until they are evenly distributed throughout the batter.

5. 5

   Drop about 2 tablespoons of batter per cookie onto the prepared baking sheets, spacing the portions at least 3 inches apart because the cookies spread.

6. 6

   Bake at 375°F for 2 minutes. Immediately reduce the oven temperature to 350°F and continue baking for 8 to 9 minutes, until the tops are shiny and crackly while the centers still look soft.

7. 7

   Cool the cookies on the baking sheets for at least 10 minutes before transferring them to a wire rack. They will continue to set as they cool.

Notes

The recipe is designed to be made without a mixer. The powdered sugar must dissolve completely into the egg whites before the cocoa is added; this helps create the shiny crackly tops. These cookies may stick to the parchment because of their high sugar content. If needed, let them cool on the parchment for 30 to 40 minutes, then remove them with a metal spatula. For smaller, more traditionally cookie-shaped portions, the source suggests using about 1 tablespoon of batter instead of 2 tablespoons. Sugar substitutes such as erythritol-based powdered sweeteners may produce a grittier texture and less crackle.

Nutrition per serving

• dessert
• cookies
• chocolate
• baked
• quick
• one-bowl
• vegetarian