Chocolate Brownie Cookies

This recipe is from Bon Appetit.

Ingredients
SERVINGS: MAKES 2 DOZEN
 * 3 cups gluten-free powdered sugar
 * ¾ cup unsweetened cocoa powder
 * 1 teaspoon kosher salt
 * 2 large egg whites
 * 1 large egg
 * 4 oz. bittersweet chocolate, chopped
 * 3 tablespoons cacao nibs (or chocolate chips, gluten free)

Instructions

 * Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.
 * Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
 * Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).

DO AHEAD:

 * Cookies can be baked 3 days ahead. Store airtight at room temperature.


 * Recipe by Alison Roman
 * Photograph by Ditte Isager