These chewy chocolate cookies from Bon Appetit also happen to be gluten-free. They have shockingly few ingredients and, with the exception of the cacao nibs, you likely already have everything on hand. If you can get cacao nibs in your area, definitely do. They add a richer favor and a fun crunchy texture. But if you don’t have them around, don’t let that stop you from making this super simple cookie recipe.
Preheat the oven to 350 and put the racks in the upper third.
In a large bowl, whisk 3 cups powdered sugar, 3/4 cup unsweetened cocoa powder and 1 tsp salt. Then whisk in 2 large egg whites and 1 large egg. Fold in the 4 oz bitter sweet chocolate and 3 T cacao nibs. Spoon the batter by the tablespoonful onto a parchment paper-lined baking sheet, spacing two inches apart. Bake 14 – 16 minutes, rotating sheets halfway through baking, until the cookies are puffed and a bit cracked at the edges. Cool the baking sheets on a cooling rack until the cookies are cool enough to eat.
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp salt
- 2 large egg whites
- 1 large egg
- 4 oz bitter sweet chocolate, chopped
- 3 T cacao nibs