Gluten free and dairy free!
These rich, fudgy confections are like flourless chocolate cake in cookie form. When we first added them to the By The Way menu they were an instant hit. The only problem was, I couldn't figure out how to scale up the recipe to yield a commercial quantity. We kept baking small batch after small batch. I had to go out and buy extra stand mixers which we lined them up on the counter, each one whirling away, filled to the brim with brownie cookie dough.
Thankfully, I eventually figured out that an egg yolk was the key to success. It makes the cookies deliciously chewy, and the dough is much easier to work with – for bakery pastry chefs and home cooks alike!
4 ounces (115 grams) mini chocolate chips
3 cups (375 grams) confectioners' sugar
3/4 cup (75 grams) unsweetened cocoa powder
1/4 teaspoon (1.4 grams) salt
1 large egg plus 2 large egg whites
1 teaspoon (4 grams) vanilla extract
Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
In a large bowl, whisk the confectioners' sugar, cocoa and salt. Add the egg, egg whites and vanilla and beat with an electric mixer until well combined. Fold in the chopped chocolate with a wooden spoon.
Drop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake, rotating the sheets from top to bottom and front to back halfway through baking time, until the cookies are puffed and the tops are slightly glossy and lightly cracked, 12 to 14 minutes.
Gently slide the parchment paper (with the cookies) onto wire racks and allow them to cool completely.
Yields 24 cookies