Flourless Chocolate Cookies
When you need a chocolate fix, these are ready in minutes and are very satisfying, in addition to being gluten free.
Yields about 24 large cookies
3 eggs
3 c confectioners’ sugar
11⁄2 c good quality unsweetened cocoa powder, I like Valrhona
1⁄4 t kosher salt
11⁄2 t vanilla extract
1 c bittersweet chocolate chunks or chips
Flaky sea salt
Preheat the oven to 350. Line 2 sheet pans with parchment.
In a large bowl, whisk the eggs until blended.
Sift together the sugar, cocoa, and salt in a medium bowl and stir to combine. Whisk dry mixture into the eggs, then using a spatula, stir in vanilla and chocolate. Batter will be very thick.
Use a 2-tablespoon cookie scoop to scoop mounds onto the prepared sheet pans, about 11⁄2 inches apart. Sprinkle with salt.
Bake, rotating the pans from front to back and top to bottom halfway through, until the edges are set, there are cracks on top, and the middle is slightly underbaked, 10-13 minutes. Let cool completely on sheet pans.