As soon as my eye was caught by this recipe from the Bon Appétit magazine, I immediately went to the kitchen to make these cookies.
They have everything I love: simple preparation, minimum of ingredients, and, of course, the chocolate. You can’t imagine what a chocolate aroma was spreading in my house when the cookies, or the cakes were rising and crinkling in the oven!
Apparently, I over-whisked my dough, so my cookies turned out more like cakes, like a chocolate macaroon on a chocolate dough base. Very attractive!
As the dough doesn’t contain any flour, this gorgeous dessert could be offered for the Passover. Therefore, if you are celebrating the Passover, certainly pay attention to this wonderful recipe. Even if you are not – still give these delicious cookies a chance to be a winner.
I’m planning to use this recipe to make mini cookies and clue them with raspberry, orange and / or apricot jam – this will make an absolutely gorgeous dessert, sweet, very chocolate, and with fruit-berry tartness. Mm- m …
Chocolate Brownie Cookies
- 2 cups powdered sugar (original recipe calls for 3 cups – too sweet)
- ¾ good quality unsweetened cocoa powder
- ¼ – ½ tsp salt
- 2 egg whites
- 1 egg
- 100 g semisweet chocolate, chopped (about 1 cup)
Preheat the oven to 350 F (180 C).
In a large bowl, mix the powdered sugar, cocoa and salt.
Add the egg whites and the egg. Whisk until smooth.
Stir in the chopped chocolate.
With a cookie spoon or a table spoon, pour batter onto two parchment or silicon mat lined cookie sheets, spacing 2” apart.
Bake for 14-16 minutes, turning the cookie sheets ones, until the cookies are puffed and started cracking.
Cool the cookies on the baking sheets.
Cook with pleasure and enjoy the world!