Flourless Chocolate Fudge Cookies

Here is a gluten-free chocolate cookie that doesn't taste gluten-free.  A parve cookie that doesn't taste parve.  A Passover cookie recipe that doesn't taste pesadik.  A flourless chocolate cookie recipe that ... well, you get the picture:  a wonderfully delicious fudgy cookie created by Gretchen over at Kumquat.

Many people think it's way hard to separate egg whites from their yolks.  If you have no separation anxiety, then these babies are trés easy to whip up ... because no whipping is needed!  Leave your mixer in the garage.

No need for the whites to be at room temperature.  Use eggs straight from the fridge if it suits you.  No need to be upset if a little yolk accidentally drops into the mix since, unlike most egg white recipes, it won't affect the outcome.

I do need to warn you though .... the cookie "dough" may spread out a little, so be sure to leave enough space between scoops of the sticky, liquidy "dough."

Don't panic when the shiny tops start cracking.  It's suppose to happen ... just part of their charm.

Oh, did I mention the taste?   Dec-a-dent!   A whisper of crisp on the outside, fudgy soft on the inside.  On second thought, don't mention anything.  Announce that you are testing a gluten-free or Passover cookie recipe. Then after everyone flees, keep the cookies all for yourself!


Flourless Chocolate Fudge Cookies
slightly adapted from:  Kumquat
Yield: 12 large or 20 small cookies

3 cups confectioner's sugar, measured then sifted
2/3 cup cocoa powder
1/4 tsp. salt
1 1/4 cups semi-sweet non-dairy chocolate chips (for parve cookies)
4 large egg whites
2 tsp. vanilla extract

Preheat oven to 350F.   Line two cookie sheet (preferably non-rimmed) with parchment paper.  Set aside.

Combine sugar, cocoa , salt, and chocolate chips in a medium-sized mixing bowl.

Drop in egg whites and vanilla; stir with a wooden spoon until well-combined, about a minute or two.  It will first look like there's not enough liquid, but eventually it will all start to work together.  Remember to scrape from the bottom so that all the dry ingredients are moistened.

Spoon batter (1 tablespoon for small cookies, 2 tablespoons for large) onto the first prepared cookie sheet.  Try to leave 2 inches between each cookie.  They look very thin and lumpy here, but will spread and puff up a tad during baking.

Bake 8-10 minutes for small, 12-15 minutes for large, or until tops are cracked and glossy.  While the first pan of cookies is baking, spoon second set on remaining cookie sheet.   Wait until first batch is baked and set on cooling rack before popping in second.

Cool for 1 minute, then slide cookies, still on parchment paper, onto cooling rack to cool completely.  Then carefully peel parchment paper off cookies (easier than peeling cookie from parchment).

Don't cheat and attempt to remove cookies before they are completely cooled!

Store at room temperature in tightly closed container.