I don’t have a name for these. I’ve been chasing the recipe for a long time, and have seen similar versions called Mudslides or Rocky Roads (only if you add almonds and marshmallows, which I don’t) or Chocolate Fudge Cookies. Maybe you can help me think of a name for them.
They are gluten free, if that is a consideration for you.
The bigger consideration: they are delicious. Amazing. Simply the best chocolate cookies I have ever made, ever.
These little bites of happy start like this: whisk 3 cups of powdered sugar with 2/3 cups of cocoa powder and 1/4 teaspoon of salt.
In another bowl, mix together 3 egg whites and 1 tablespoon of vanilla extract. Then, drop the wet stuff into the dry stuff and prepare to use your muscles, because it takes a while to incorporate the egg mixture into the sugar mixture.
You can imagine, like I did, that the calories burned in mixing cancel out a significant amount of the calories you will consume when these beauties come out of the oven. You’re dreaming, but it’s still nice.
Wave to your helper as you open a bag of chocolate chips, and maybe give him a few as he drives by on his fire truck. He’s been pretending you are ice cream all morning, driving by and taking scoops out of your legs with an ice cream scoop he liberated from a kitchen drawer.
Add two cups of chocolate chips (milk or semi-sweet, your choice… I prefer half-and-half, but that requires more chocolate chip buying) and work those muscles again.
When you have a big, chocolatey blob that sort of reminds you of frosting that got too thick, you’re ready. Preheat your oven to 350-degrees and line your baking sheets with parchment paper (without it, your cookies will stick and ruin your day). Drop the dough in rounded blobs onto the sheet and then put the whole sheet in the refrigerator for a few minutes. This will keep the cookies from spreading too much.
After about five minutes of fridge time, pop them into the oven for 12-14 minutes. The tops of the cookies will get kind of crinkly and should lose most of their shine. They will smell so good.
My God, they’re beautiful. I took these to two new moms this week and one gluten-free family. They disappeared.
My helper definitely approved.
So there you go: The Best Chocolate Cookies I Have Ever Had, Ever. Go forth and bake!
Preheat oven to 350-degrees and line baking sheets with parchment paper.
3 Cups powdered sugar
2/3 Cups cocoa powder
1/4 teaspoon salt
3 egg whites
1 Tablespoon vanilla extract
2 Cups chocolate chips
Mix the dry ingredients in a large bowl; set aside. Mix wet ingredients and then incorporate into dry ingredients. Add chocolate chips and mix. Drop by rounded spoonfuls onto parchment-lined cookie sheets. Refrigerate for five minutes. Bake for 12-14 until tops of cookies are crackly and matte.
They go equally well with a glass of milk or wine.