Photo by Ditte Isager
If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.
Recipe information
Yield
Makes 2 dozen
Ingredients
3 cups gluten-free powdered sugar
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 ounces bittersweet chocolate, chopped
3 tablespoons cacao nibs
Preparation
Step 1
Place racks in lower and upper thirds of oven; preheat to 350°F. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.
Step 2
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Step 3
Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).
Step 4
DO AHEAD: Cookies can be baked 3 days ahead. Store airtight at room temperature.
Recipe notes
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