Brownie Cookies

• total tid: 27 minutes

Ingredienser

350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving)

60-65g cocoa powder (about 8-10 tablespoons) – you can adjust this to 60g of cocoa powder if you prefer a sweeter cookie!

1/2 tsp salt

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

1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl.

1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive)

1 tsp vanilla bean paste (optional but adds great flavor)

Instruktioner

preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick.

in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms.

fold in the chocolate chips if you are using them.

scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit.

place the cookie tray directly in the middle of your oven.

bake for 8 to 10 minutes. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time.

immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven.

remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating.

enjoy!!!

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