Choco Brownie Cookies
Choco Brownie Cookies
Ingredients
- 350 g powdered sugar
- 65 g cocoa powder, (about 10 tablespoons)
- 1/2 teaspoon salt
- 3 egg whites, (about 1/2 cup liquid egg whites)
- 1/2 cup semi-sweet chocolate chips, optional but recommended
- 1 teaspoon instant coffee
- 1 teaspoon vanilla bean paste, optional, but recommended
- as needed butter, for greasing
Instructions
- 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly butter it to prevent sticking.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. Stir until a thick, glossy batter forms.
⏱️ 5 min
- 3
Fold in the chocolate chips, if using. If your dough is super runny, refrigerate for 30-60 minutes before baking.
⏱️ 5 min
- 4
Scoop 2–3 tablespoons of batter per cookie onto the prepared baking sheet. Leave 4–5 inches between each cookie, as they spread quite a bit. Four cookies per sheet will prevent spreading into each other, but you can fit six if you don’t mind some overlap.
⏱️ 5 min
- 5
Place the baking sheet on the middle rack of the oven.
⏱️ 1 min
- 6
Bake for 8–10 minutes, or until the tops begin to crack. For very fudgy centers, bake for 8 minutes. For less fudgy cookies, bake closer to 10 minutes. Ovens vary, so bake in 1-minute increments if needed. Do not exceed 10 minutes.
⏱️ 10 min
- 7
Immediately after baking, use a round bowl to gently swirl around each cookie to shape and round them. This helps “fluff” the edges, which can look flat straight from the oven.
⏱️ 2 min
- 8
Remove cookies from the baking sheet right after shaping so they don’t continue cooking on the hot tray. Transfer to a cooling rack and let cool completely before eating. Enjoy!
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Choco Brownie Cookies
- 350 g powdered sugar
- 65 g cocoa powder, (about 10 tablespoons)
- 1/2 teaspoon salt
- 3 egg whites, (about 1/2 cup liquid egg whites)
- 1/2 cup semi-sweet chocolate chips, optional but recommended
- 1 teaspoon instant coffee
- 1 teaspoon vanilla bean paste, optional, but recommended
- as needed butter, for greasing
Instructions
- 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly butter it to prevent sticking.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. Stir until a thick, glossy batter forms.
⏱️ 5 min - 3
Fold in the chocolate chips, if using. If your dough is super runny, refrigerate for 30-60 minutes before baking.
⏱️ 5 min - 4
Scoop 2–3 tablespoons of batter per cookie onto the prepared baking sheet. Leave 4–5 inches between each cookie, as they spread quite a bit. Four cookies per sheet will prevent spreading into each other, but you can fit six if you don’t mind some overlap.
⏱️ 5 min - 5
Place the baking sheet on the middle rack of the oven.
⏱️ 1 min - 6
Bake for 8–10 minutes, or until the tops begin to crack. For very fudgy centers, bake for 8 minutes. For less fudgy cookies, bake closer to 10 minutes. Ovens vary, so bake in 1-minute increments if needed. Do not exceed 10 minutes.
⏱️ 10 min - 7
Immediately after baking, use a round bowl to gently swirl around each cookie to shape and round them. This helps “fluff” the edges, which can look flat straight from the oven.
⏱️ 2 min - 8
Remove cookies from the baking sheet right after shaping so they don’t continue cooking on the hot tray. Transfer to a cooling rack and let cool completely before eating. Enjoy!
⏱️ 30 min