The flourless, brownie-like ROCKY ROAD CHOCOLATE cookies can drive chocolate lovers nuts. It is Crisp and cracked on the outside, and chewy on the inside.
- 1 1/2 cup powdered / confectioners sugar
- 1/3 cup unsweetened cocoa powder I used Hershey's special dark
- 1/8 tsp salt
- 1 and 1/2 Large egg whites
- 1/2 tablespoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/4 cup chopped almonds toasted You could use pecans or walnuts too
- 1 teaspoon instant granulated coffee Optional
- Sprinkles m&ms or mini marshmallows (Optional)
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In a bowl swift together, powdered sugar and cocoa powder. Stir in salt and coffee granules. Add egg whites and vanilla and mix well until combined. Stir in the chocolate chips and almonds.
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Using a small ice cream scoop or spoon, place small portions on parchment paper or non-stick mat about 2 inch apart. Place the cookie sheet in the freezer for 10 mins (This prevents it from spreading).
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Preheat the oven to 350 degrees Fahrenheit | 175 degrees Celsius. Bake this for 11-12 minutes. The cookies will still be soft and should be slightly underdone when you take it out of the oven. Let it rest on the sheet for a few minutes before you transfer to a wire rack to cool.
Recipe adapted from: amandeleine.com
Original recipe @ creativekitchenadventures.com