Tricky recipe, read the King Arthur Flour site for additional tips and troubleshooting. Mine came out more like meringues and the site cookies were round and flat.
Adapted from: https://www.kingarthurflour.com/recipes/flourless-fudge-cookies-recipe
Makes 18 tbsp cookies
2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 cup cocoa powder
3 large egg whites
2 teaspoons vanilla extract
2 cups chocolate chips
Directions
Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Yes, grease the parchment; these cookies are sticky, and need to be baked on a greased surface.
Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the chips and/or nuts, if you're using them.
Drop the syrupy batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.
Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.
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