Crispy on the outside, gooey and brownie-like on the inside, ridiculously easy to make, and decadently gluten-free! There is nothing not to love about these cookies. I’m on the home-stretch of my month-long #MyXmasCookies marathon. I’ve been posting a cookie-per-day on Instagram the whole month of December, and I’m so happy with the results and all the new recipes! That said, I hope you all will understand if you don’t see another cookie within a mile of this blog for a couple months after December 31st!
Chewy brownie cookies
recipe adapted from Epicurious
- 3 cups (360 g) powdered sugar
- 3/4 cup (70g) unsweetened cocoa powder
- 1 teaspoon salt
- 2 large egg whites
- 1 large egg
- 4 ounces (120 g) bittersweet chocolate, chopped
Place racks in lower and upper thirds of oven; preheat to 350°F / 180°C. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2″ apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).
Cookies can be baked 3 days ahead. Store airtight at room temperature.