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    chewy gooey flourless chocolate cookies

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    • Julie Riley

      Flourless cookies! --Chewy Gooey Flourless Chocolate Cookies by recipegirl: Delicate and immensely satisfying. Made with powdered sugar, Dutch-process cocoa powder, egg whites vanilla, salt and bittersweet chocolate chips. #Chocolate_Cookies #Flourless_Chocolate_Cookies #recipegirl

    • Tina Graham

      Chewy Gooey Flourless Chocolate Cookies Yield: 24 cookies Prep Time: 25 min Cook Time: 14 min Nicknamed "Black Friday Cookies," these treats can be mixed up and baked rather quickly to enjoy after a long day of shopping on Black Friday... the day after the American Thanksgiving. Ingredients: 3 cups powdered sugar 2/3 cup unsweetened Dutch-process cocoa powder 1/4 teaspoon salt 2 to 4 large egg whites, at room temperature 1 Tablespoon pure vanilla extract 1 1/2 cups bittersweet chocolate chips Directions: 1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray. 2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Gently stir in chocolate chips. 3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days. Tips: *If you're baking this as a "gluten-free" recipe, just make sure that the brand of chocolate chips you are using is gluten free. *Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They're delicate, so gently peeling the paper away from the cookie works best. Source: (Adapted from Francois Payard's Chocolate Epiphany )

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