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Flourless Fudge Cookies

"My gluten-free daughter became so glad with these!"

Ingredients :

3 cups confectioners' sugar
2/three cup darkish cocoa powder (which include Hershey's® Special Dark)
1/8 teaspoon salt
2 egg whites, or extra as wanted
1 tablespoon pure vanilla extract
1 1/2 cups chocolate chips (60% cacao)

Instructions :

Prep : 10M	Cook : 30M	Ready in : 42M

Preheat oven to 350 levels F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
Mix confectioners' sugar, cocoa powder, and salt in a huge bowl. Beat egg whites and vanilla extract into the sugar aggregate until thick and batter-like; add chocolate chips and stir.
Scoop batter by using tablespoonful onto the prepared baking sheets.
Bake in preheated oven until the tops are smooth and gently cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and shop in an hermetic box for up to a few days.

Notes :

You're searching out a brownie-like, thick, and fudgy batter consistency after including the eggs. If it appears too thick, upload some other egg white and then a fourth if it still appears too thick.
I positioned them in the fridge to relax, which makes them a great deal easier to get off parchment.

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