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Flourless Fudge Cookies

Name: Flourless Fudge Cookies
Prep time: 5 min
Cook time: 37 min
Total time: 42 min
Yield: 16 servings
Ingredients: 2 1/4 cups (255g) confectioners' sugar; 1/4 teaspoon table salt; 1 teaspoon espresso powder, optional but good; 1 cup (85g) unsweetened cocoa, Dutch-process or natural; 3 (106g) large egg whites; 2 teaspoons King Arthur Pure Vanilla Extract; 2 cups (227g to 340g) chocolate chips, chopped nuts, and/or chopped dried fruit, optional

16 servings

분량

5 minutes

활동 시간

42 minutes

총 시간

요리 시작

재료

2 1/4 cups (255g) confectioners' sugar

1/4 teaspoon table salt

1 teaspoon espresso powder, optional but good

1 cup (85g) unsweetened cocoa, Dutch-process or natural

3 (106g) large egg whites

2 teaspoons King Arthur Pure Vanilla Extract

2 cups (227g to 340g) chocolate chips, chopped nuts, and/or chopped dried fruit, optional

방향

Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Yes, grease the parchment; these cookies are sticky, and need to be baked on a greased surface.

Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit.

Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The batter should be and the consistency of a thick syrup. If it's not, add more egg white until it drips from a spatula in a thick ribbon.

Add the chips and/or nuts, if you're using them.

Drop the syrupy batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.

Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.

Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.

Storage information: Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.

영양 정보

1회 제공량

1 cookie, 28g

칼로리

지방 전체

포화 지방

불포화 지방

트랜스 지방

콜레스테롤

0mg

나트륨

47mg

탄수화물 전체

19g

식이섬유

총 당류

16g

단백질