Description
Deliciously rich chocolate cookies with a fudgy texture.
Ingredients
Scale
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 2 large egg whites
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- Prepare your baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and helps those crinkly tops form perfectly.
- Mix the dry ingredients: In a large mixing bowl, whisk together the powdered sugar, cocoa powder, and kosher salt until smooth and lump-free. This blend creates the rich chocolate base without needing any flour.
- Add the wet ingredients: Stir in the egg whites, whole egg, and vanilla extract. The dough will start off thick and sticky—don’t worry, that’s exactly what you want.
- Fold in chocolate chips: Gently stir in the mini chocolate chips. They’ll melt slightly when baking, adding extra bursts of chocolate in every bite.
- Scoop and shape: Using a small cookie scoop or spoon, scoop out tablespoon-sized portions of dough onto your prepared baking sheet. Leave space between each cookie, as they’ll spread slightly while baking.
- Bake: Bake for 10–13 minutes, or until the tops are crackled and glossy. The edges should be set but the centers still soft.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. As they cool, they’ll firm up just enough to hold their fudgy texture inside.
Notes
- For an extra chocolatey flavor, you can sprinkle some additional mini chocolate chips on top before baking.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg