My ID fellow is gluten insensitive so I made flour-less chocolate cookies at the end of my rotation.
Serves: 12Prep Time: 5 minutes
Cook Time: 12 minutes
Ingredients:
180 grams (1½ cup) icing sugar (powdered sugar)
35 grams (1/3 cup) unsweetened cocoa powder
a pinch of salt
1 or 2 large egg whites, at room temperature
1 teaspoon vanilla extract
90 grams (1/2 cup) semi-sweet chocolate chips
Directions:
1. Preheat oven to 350F
2. Line baking pan with parchment paper (very important!)
3. In a large bowl, whisk together the icing sugar, cocoa powder, and salt.
4. Add the vanilla extract and one egg white. Whisk together until you obtain a thick by moist batter. If it seems too thick add another egg white but no more than 2 egg whites so it'll get too thin.
5. Fold in chocolate chips.
6. Scoop the batter onto the baking sheet, leaving enough space between because the batter may spread while baking.
7. Bake for 12-14 minutes, or until the tops are glossy and begins to crack.
8. In a minute, use a spatula to remove cookies from baking sheet.
9. Store in airtight container in room temperature for up to 3 days.
Tips:
I used two egg whites and it was a bit thin. It is hard to get the right consistency but its okay! When its spreads on the baking sheet that is how big the cookie will turn out. Also, for me when I let the cookie dry completely before removing them from the sheet they were completely stuck on the sheet hence the tip to remove cookie soon after it comes out of the oven. The airtight container is a must or the cookie doesn't taste right after the second day.
Recipe Source
Those look like the ones they had at Starbucks! I haven't been able to find them recently though. I might just have to try to make them myself :)
ReplyDeleteyay! let me know how it turns out. =] a warning: the texture is really different....
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