I’ve been obsessing about these melt-in-your-mouth brownie cookies for a while. I had some egg whites left over from making the Chocolate Turtle Pie for New Year’s so I tried the recipe over the weekend. They came out chewy and too sweet (I didn’t have any dark chocolate around so I used semisweet). Next time, I think I will use more egg whites and lessen the chocolate (maybe just 1 cup).
The only missing ingredient in this picture are the egg whites. Yes, these cookies have no flour at all!
They looked puffy when I took them out of the oven, but quickly deflated. I tried leaving them in the oven longer, but the chocolate cooked too much and turned chewy. I promise to try this again with better results!