Rate this recipe
4.7/5
(26 Votes)
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Ingredients
- 3 cups gluten-free powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp kosher salt
- 2 large egg whites
- 1 large egg
- 4 oz. bittersweet chocolate, chopped
- 3 Tbsp. cacao nibs
Details
Servings 2
Preparation
Step 1
Place racks in lower and upper thirds of oven; preheat to 350. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14-16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).
DO Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.
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