Fudgy Brownie Cookies with Crackly Tops

• porcje: 12 servings
• czas aktywny: 10 minutes
• całkowity czas: 21 minutes

Składniki

3 cups powdered sugar

1/2 cup cocoa powder

1/2 teaspoon salt

1/2 cup egg whites (from about 3 large eggs)

1/2 cup semisweet chocolate chips

1 teaspoon vanilla extract

Wskazówki

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

Make the Batter: Whisk egg whites and powdered sugar together until smooth, glossy, and fully combined. The mixture should look thick and shiny with no graininess — don't rush this step.

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

Fold in Chocolate Chips: Fold in the chocolate chips until evenly distributed.

Scoop: Drop about 2 tablespoons of batter per cookie onto the prepared baking sheets, spacing at least 3 inches apart. These spread.

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

Cool: Cool on the baking sheet for 5 minutes before transferring to a wire rack. They will set as they cool.

Wartości Odżywcze

• Wielkość Porcji: 1 cookie
• Kalorie: 175 kcal
• Tłuszcz Całkowity: 3 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 1.1 g
• Tłuszcz Trans: 0.01 g
• Cholesterol: 0.5 mg
• Sód: 116 mg
• Węglowodany Całkowite: 36 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 32 g
• Białko: 2 g