Chocolate is a wonderful thing.
It’s pretty much the main thing that’s gotten me through this week. Seriously, you don’t want to know how many cups of hot chocolate I drank in the last 5 days.
I also may or may not have made myself a giant three layer chocolate cake on Saturday night after spending the whole day sick and suffering through college essays. Hypothetically speaking, of course, I would have considered this “potential” situation 100% justified.
But after a full week of school, gymnastics, college stress, and getting over a cold, I needed something a little more potent to celebrate the weekend. Enter these: super rich and fudgy flourless chocolate cookies.
If your week has been particularly long/hard/exhausting too, you need these cookies. Don’t question it. They take 10 minutes to bake. Do yourself a favor and just crack out the mixing bowls. You’ll be done and eating happily in 20 minutes tops.
Another great thing about this recipe is that it’s actually gluten free! While I don’t personally eat gluten-free for 51 weeks out of the year (Passover excluded), I find that flour-less recipes are deliciously fudgy, and this one is no exception. It doesn’t matter if you eat gluten-free or not – this is one recipe you will absolutely positively enjoy.
Flourless Chocolate Cookies
Adapted from King Arthur Flour
2 1/4 cups of confectioners sugar
1/4 teaspoon of salt
1 cup of cocoa powder
3 large egg whites
2 teaspoons of pure vanilla extract
Preheat the oven to 350 F. Line a baking tray with parchment paper or spray with non-stick spray.
In a large bowl, mix all the ingredients together, stirring until smooth.
Drop tablespoon sized circles onto the prepared baking sheet. Bake for 8-10 minutes, or until the tops are crackled and a toothpick inserted comes out clean. Let cool on the pan. Enjoy chocolate heaven!