Flourless Fudge Cookies


 * Source: https://www.kingarthurflour.com/recipes/flourless-fudge-cookies-recipe
 * Found by: Facebook group

Ingredients

 * 2 1/4 cups confectioners' sugar
 * 1/4 teaspoon salt
 * 1 teaspoon espresso powder, optional but good
 * 1 cup cocoa powder, natural or Dutch-process cocoa
 * 3 large egg whites
 * 2 teaspoons vanilla extract
 * 2 cups chocolate chips, chopped nuts, and/or chopped dried fruit, optional

Directions

 * 1) Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Yes, grease the parchment; these cookies are sticky, and need to be baked on a greased surface.
 * 2) Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the chips and/or nuts, if you're using them.
 * 3) Drop the syrupy batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.
 * 4) Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
 * 5) Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.