Flourless Chocolate Cookies

Ingredients

• 3/4 cup powdered sugar
• 3 tablespoons unsweetened cocoa powder
• 1/8 teaspoon salt
• 1 large egg white, room temperature
• 1/4 teaspoon vanilla extract
• 1/4 cup semisweet chocolate chips, raisins, or combination of both

Instructions

1. In a large bowl, sift together the sugar and cocoa powder then stir in the salt.
2. By hand using a spoon, stir in the egg white and vanilla until batter is fully moistened. It'll be thick yet loose, similar to brownie batter.
3. Make sure you're measuring your vanilla and not eyeballing it. Any extra vanilla will add more liquid, making your batter a little too loose.
4. The measurements are correct. However, egg whites are finicky between different sizes and humidity outside. If it's too soupy, you can add an extra 1-2 tablespoons powdered sugar but it'll never be firm like cookie dough.
5. Stir in the chocolate chips and/or raisins.
6. Using a #40 cookie scoop or two spoons, spoon the batter into 1 1/2 tablespoon portions and drop onto a parchment lined cookie sheet about 2 inches apart. Let sit for 30 minutes. They should form a "skin" on the outside with no batter sticking to your finger when lightly touched.
7. Preheat oven to 350F. Bake for 10-12 minutes or until tops are cracked and glossy. Cool on the baking sheet for 10 minutes then carefully transfer to a cooling rack.

Notes

1 large egg white can weigh anywhere from 7/8 ounce to 1 1/4 ounce. That small difference will determine how many cookies you make. You don’t need to break out the digital scale, but if the yield is important to you, here’s how many cookies you will make:

-1 egg white weighing 7/8 ounce = 4 cookies

-1 egg white weighing 1 ounce = 5 cookies

-1 egg white weighing 1 1/4 ounce = 6 cookies

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