These Chewy Chocolaty Choc Chunk Cookies are literally and figuratively a mouthful. They are gluten free without the need for specialty ingredients. The outside has the crackle of a meringue, the inside is gooey and chewy, and the satisfactory bite of those chunks of chocolate… well, you do the math…it’s a dangerous equation!
A few important guidelines, it seems unnatural not to whip the egg whites but - don’t whip them! Make sure they’re at room temperature too, it helps them blend with the sugar. Finally, please be patient when they come out of the oven, they're very fragile when hot!
It’s easy to change these up with the seasons: Add crushed candy canes for a holiday cookie, nuts for a nut-loving crowd, or top with Maldon flaky salt for that ultimate salty-sweet combination.
Ingredients (makes about 16 cookies)
2/3 cup (75g) cocoa powder
3 cups (390g) confectioners’ sugar
a pinch of salt
3 egg whites, at room temperature
1 teaspoon vanilla extract
1 teaspoon coffee extract or 1 tablespoon espresso powder
2 cups (350g) chocolate chunks or large chips
Pre-heat the oven to 350F (180C). Line two baking sheets with parchment paper.
In a large bowl, sift together the cocoa, confectioners’ sugar and salt.
Stir in the egg whites, vanilla and coffee extracts, add the chocolate chunks. Combine.
Use two teaspoons to scoop heaps of the mixture onto the prepared baking sheets. They should all be around the same size, aim for the size of a walnut (with shell!).
Bake for 9-11 minutes until they are shiny. Allow them to cool for a few minutes before you remove them from the baking sheets, and transfer to a cooling rack. These keep well in an airtight container for 3-4 days.