Happy Galentine’s Day y’all!
I just can’t with the whole fancy, romantic dinner thing for Valentine’s Day. Take me to the mountains, give me tacos, give me margaritas and my heart is yours. But I CAN get excited about celebrating how great all the ladies in my life are. In true Leslie Knope fashion, you can bake all your gals these delicious, chewy, chocolatey brownie cookies. They’ll love you even more when you tell them they are gluten-free and they pair well with a rich malbec, a crisp rosé, a vanilla porter, or even a latte.
This recipe makes 2 dozen.
Flourless Chocolate Brownie Cookies
- 3 cups powdered sugar (or 360 g)
- 1 cup + 2 tablespoons cocoa powder (or 92 g)
- 4 large egg whites, room temp
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- ¼ cup dark chocolate, roughly chopped
- Preheat your oven to 350°F. Line a baking sheet (2 baking sheets if you have them and want to bake them all at once) with parchment paper or silicone baking mat and set it aside.
- Whisk together the powdered sugar and cocoa powder.
- Add the egg whites, vanilla and salt and whisk until dough is smooth, shiny and thick (it will be thinner than most cookie dough, much thicker than brownie batter).
- Fold in the dark chocolate.
- Use a cookie dough scoop to portion out dough and place on prepared baking sheet(s). You should be able to fit 12 per sheet.
- Bake for 15 minutes. Tops should be crackled and shiny. Let cool on baking sheets. Store in airtight container.