Chocolate Chewies
Ingredients
1 ½ cups
confectioners' sugar
½ cup
almond flour
¼ cup plus 4 ½ tsp.
cocoa powder
⅛ tsp.
kosher salt
2
egg whites, at room temperature
1 ½ tsp.
Kowalski's Organic Madagascar Vanilla Bean Paste
4 oz.
chopped dark chocolate (such as Scharffen Berger brand)
Directions
- Preheat oven to 350°.
- In the bowl of an electric mixer, mix together the first 4 ingredients (through salt).
- Add egg whites and vanilla; beat on medium speed until homogenous and barely fluffy (about 3 min.).
- Add chocolate; mix by hand just until evenly distributed.
- Line 2 extra-large baking sheets with parchment paper; use a #40 cookie scoop to drop 10-11 evenly sized mounds of batter (about 2 oz. or 2 tbsp. each) 3" apart on baking sheets.
- Bake in preheated oven until just barely set and puffy (11-12 min.).
- Remove from oven; transfer parchment with cookies to a wire rack (do not remove parchment from cookies until they are completely cool).
- Gently peel cookies off parchment; store in an airtight container at room temperature for up to 1 week.
