Serves 1
Directions
- 1Preheat oven to 350°F (175°C).
- 2Line a baking sheet with parchment paper and lightly butter it.
- 3In a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste.
- 4Stir until a thick glossy batter forms.
- 5Fold in the chocolate chips.
- 6Scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet, leaving at least 4 to 5 inches between each.
- 7Place the cookie tray directly in the middle of your oven.
- 8Bake for 8 to 10 minutes.
- 9Immediately after baking, use a round bowl to gently scoot and round out the cookies.
- 10Remove the cookies from the baking sheet right after shaping.
- 11Transfer to a cooling rack and let them cool completely before eating.
Ingredients
- 350 g powdered sugar
- 60 g cocoa powder
- 0.5 tsp salt
- 3 large eggs egg whites
- 0.5 cup semi sweet chocolate chips
- 1 tsp instant coffee
- 1 tsp vanilla bean paste
Equipment
baking sheetparchment paperlarge bowlround bowlcooling rack
Tips
- For the fudgiest texture, stick closer to 8 minutes of baking time.
- Bake in the middle of the oven to prevent burning.
- Use good quality cocoa powder for a richer chocolate flavor.
- If you don’t like coffee, you can skip the instant coffee, but it really brings out the chocolate taste.
- Make sure to leave plenty of space between cookies because they spread a lot. Four to a cookie sheet will keep them from touching, six if you are fine with them touching a little.
- Transfer the cookies off the baking sheet right away so they stay soft in the middle.
- Immediately after baking, use a round bowl to gently scoot and round out the cookies. This helps “fluff” up the edges, which can be a bit flat straight from the oven.
- If you live in a hot climate and the dough is super runny, try putting it in the fridge for 30 minutes to an hour before baking.
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