Chocolate brownie cookies

Name: Chocolate brownie cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 raciones
Ingredients: 350 g azúcar glas; 65 g cacao en polvo; 0.5 cdta sal; 3 ud clara de huevo; 0.5 taza gotas de chocolate negro; 1 cdta café; 1 cdta vaina de vainilla; mantequilla

de Miso Jen Kitchen@misojenkitchen

Flourless, chewy and fudgy chocolate cookies with a brownie-like flavour, made with six key ingredients.

Abrir en Guston

20 min
20 min en total
6 raciones
Dificultad baja

Información nutricionalpor ración

aproximadamente 312 kcal
Proteínas: aproximadamente 4 g, 5 % de las calorías
Grasas: aproximadamente 7,4 g, 20 % de las calorías
Hidratos: aproximadamente 64,6 g, 76 % de las calorías

Calculado a partir de los ingredientes.

Horneado

Postre

Goloso

Rápido y fácil #brownie-cookies #flourless

Utensilios de cocina

Horno
Bandeja de horno
Papel de horno
Bol
Rejilla

Contiene

LácteosHuevos

Los alérgenos se detectan automáticamente y pueden ser incompletos: revisa siempre los ingredientes.

Pasos8

Paso 1. Preheat the oven
Preheat the oven to 350°F (175°C).
Paso 2. Line the baking sheet
Line a baking sheet with parchment paper and lightly butter it to prevent sticking.
mantequilla
Paso 3. Combine the batter ingredients
In a large bowl, combine powdered sugar, cocoa powder, , egg whites, instant coffee, and vanilla bean paste. Stir until a thick, glossy batter forms.
azúcar glascacao en polvoclara de huevocafévaina de vainilla
Paso 4. Fold in chocolate chips
Fold in the chocolate chips, if using.
If the dough is super runny, refrigerate it for 30-60 minutes before baking.
gotas de chocolate negro
Paso 5. Scoop the cookies
Scoop 2–3 tablespoons of batter per cookie onto the prepared baking sheet, leaving 4–5 inches between each cookie.
Four cookies per sheet prevent spreading into each other; you can fit six if you don't mind some overlap.
Paso 6. Bake the cookies
Place the baking sheet on the middle rack of the oven and bake for 8–10 minutes, or until the tops begin to crack.
8 minutes gives very fudgy centers; closer to 10 minutes is less fudgy. Bake in 1-minute increments if needed. Do not exceed 10 minutes.
Paso 7. Shape the cookies
Immediately after baking, use a round bowl to gently swirl around each cookie to shape and round them.
Paso 8. Cool on a rack
Remove the cookies from the baking sheet right after shaping and transfer them to a cooling rack. Let cool completely before eating.