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Sinless Chocolate Chews


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 1/4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon espresso powder
1 cup cocoa powder, (I used Ghiradeli unsweetened)
3 large egg whites
2 teaspoons vanilla extract


In a large bowl, whisk together the sugar, salt, espresso powder, and cocoa.


Set aside.


In a medium-sized mixing bowl, stir together the egg whites and vanilla with a fork.


Slowly add the dry ingredients to the egg whites, and mix either by hand with a spatula or at low speed with a mixer for 2 minutes.


The batter will seem dry at first, but will become shiny and smooth as it mixes.


Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.


Preheat the oven to 350°F.


Line a cookie sheet with parchement paper (or these babies will stick!)


Drop the dough by balls onto the prepared baking sheets using a medium icecream scoop (like from pampered chef)


Bake the cookies for 10-11 minutes or until set around the edges.


Remove them from the oven, and cool on the pan for 5 minutes before transferring them to a rack to cool completely.


Pairs Well With


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