Very fudgy, gooey chocolate cookies, using left over chocolate (if you have any)! These little beauties are also gluten free! Please do follow the recipe and leave the batter to rest for 30minutes! These are an eat on the day job…. if they last to even being cooled properly!!! Well deserved as they do require a mini work out stirring the thick batter!
Makes 10 (recipe easily doubled)
Ingredients:
1.5cups icing sugar
1/3cup cocoa powder
1/4tsp salt
1/2tsp vanilla extract
2 small egg whites (if doubling the recipe, use 2 large egg whites)
3/4cup chocolate, chopped *see bottom of recipe
Method:
Preheat oven to 175’c.
Line a baking sheet with parchment paper and spray lightly with a cooking oil.
In a bowl mix all the dry ingredients until incorporated. Add the egg whites and vanilla extract and using a wooden spoon preferably, mix until a really thick, sticky, stiff dough forms. It will take a few minutes, make sure it is mixed well. Then add chopped chocolate and mix through again.
On the baking sheet, divide the mix out into 10 equally sized blobs, making sure they are spaced out well as the dough will spread on cooking. Now, the important part, set the sheet with the uncooked cookies aside and leave to rest for 30 minutes.
When the 30 minutes has passed, bake for 10-12 minutes until tops are glossy and lightly cracked. The edges will be set and the middle slightly undercooked.
Let the cookies cool for 10 minutes on the baking sheet before gently transferring them to a cooling rack to finish cooling…. I never have the patience for this… who doesn’t love freshly baked warm cookies!!!
*Use any chocolate cut up, M&Ms are really nice too or why not nuts like peanuts!!! The choice is yours!
Emmi's Kitchen 