Not Brownies, Not Cookies -- Brookies or Crownies?

No flour and only egg whites!

See video demonstration @SimplySaula

Yields 15 large cookies to 30 small cookies

Prep time: 5 + 30 min rest

Bake time: 10 min

Total time: 45 min

Ingredients:

- 2 cups (240 g) confectioner's sugar

- 1/4 tsp salt

- 1 cup (85g) unsweetened cocoa powder

- 3 large egg whites (110 g)

- 2 tsp vanilla extract

- 2 cups (220 g) 65% dark (or sweeter) chopped chocolate or chocolate chips

Directions:

1. Line two baking sheets with parchment paper

2. Whisk the egg whites and vanilla together

3. In a separate bowl, whisk together the dry ingredients

4. Pour the egg white mixture into the bowl of dry ingredients and stir (be patient and keep stirring; a thick syrup consistency should form)

5. Add the chocolate here and fold in with a spatula

6. Once fully incorporated, use two spoons (or an ice cream scoop) to help you drop the batter onto the baking sheets. 3-inch drops for large cookies, or 1 3/4" for small cookies

7. Let the cookies rest on the baking sheets for 30 min

8. Bake your cookies at 350F. About 7 min for the small cookies, and 9-10 min for the larger ones. Keep an eye on the cookies and wait to see a shiny but crackly top.

To serve:

- Perfect with a glass of cold milk.

- Make it cozy with a mug of hot cocoa and marshmallows!

- Make it even more chocolatey by sandwiching them with Nutella.

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