When (another) rainy day and a chocolate craving take place simultaneously, a chocolate cookie recipe can’t be far behind. This one from an old issue of Bon Appetit is both heavenly and ridiculously easy. It’s a cross between a cookie and a brownie – the egg whites give it a chewy texture that contrasts beautifully with the deep chocolate flavor – and the cacao nibs provide an aftertaste of chocolate that immediately makes you think you need to eat another one. This is a shiny, beautiful cookie, worthy of a hostess gift or the final course of a festive dinner party. Keep this one in mind for Christmas!
Chocolate Brownie Cookies
Serves: Makes 2 dozen
Prep time: 45 minutes
- 3/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1 teaspoon salt
- 2 egg whites
- One egg
- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons cacao nibs
- Preheat oven to 350 degrees and place racks at top and bottom of oven.
- Mix together powdered sugar, cocoa powder and salt, and mix in eggs. Add chocolate and cacao nibs. Mix ingredients until well combined and drop by teaspoons on to a parchment-covered cookie sheet.
- Bake 15 minutes, rotating sheets halfway through the baking. Cookies should be cracked. Allow to cool and serve.