I love eating food that takes minimal effort and you can inhale effortlessly. These chewy, fudgy flourless chocolate cookies are like little puffs of chocolate gooeyness. You will take down six without coming up for air. The added bonus is they are so easy to make, you can whip up another batch quickly, and no one will be the wiser to the damage you’ve already done. It’s important to have thorough quality control, right?
I particularly love this recipe because they taste exactly like a cookie I would make all the time when I was little called Chocolate Specials. Chocolate Specials and I had quite a special relationship. When I was probably nine I compiled my first cookbook. It was entitled…wait for it… “My Favorite Recipes.” I went through all my Mom’s cookbooks and copied down in my most beautiful, bubbly handwriting my top favorite recipes, hence the catchy title. Most of the recipes had a common adjective, chocolate. Chocolate pancakes, chocolate drop quickies, chocolate brownie pudding, chocolate specials…
When I was bored I would thumb through my collection and contemplate what I wanted to make, with a big emphasis on the I. If I wanted to cook something, Mom wasn’t breaking from her 15 loads of laundry to supervise proper techniques. We all just went in the kitchen and cooked or baked independently whenever the fancy struck. And I’m sure we all did a stellar job leaving no evidence behind we were there.
Chocolate Specials was a recipe I visited a lot in my cookbook. Before I would make them, I would always throw out the disclaimer to my sisters, “I’m going to make cookies and they are just for me since I’m making them by myself!” Then I would proceed to eat the ENTIRE batch throughout the day while my sisters incessantly begged for “Just one!” A reasonable request, I begrudgingly realize now, but I did not want to relinquish any because 1) they were that damn good, and 2) I had to prove my point that I would, in fact, eat them all.
Blatantly sticking it to them like that probably wasn’t my best move. As I’ve grown older, I’ve matured and have learned to handle things differently. It’s a much savvier to make them when everyone is at school and destroy the evidence before anyone’s the wiser.
Our relationship is still special.
- 3 cups powdered sugar
- ⅔ cup Dutch processed cocoa powder
- ¼ tsp. salt
- 3 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1½ cups semi-sweet chocolate chips
- Line two baking sheets with parchment paper and spray with nonstick spray.
In a large bowl, whisk together powder sugar, salt, and cocoa powder. Stir in egg whites and vanilla extract until the batter is completely moistened. It will be very thick. Gently stir in the chocolate chips.
Spoon the batter on the sprayed parchment lined sheets, 12 mounds per sheet. Preheat the oven to 350º. Let the cookie sheets rest for 30 minutes before baking. The cookies will almost develop a crust on them. Bake for 10-12 minutes until tops are glossy and lightly cracked.
Let the cookies cool for a few minutes on the baking sheet before gently transferring them to a cooling rack to finish cooling.