Fudgy on the inside, crackly on the outside—just like the image.
🍫 Ingredients (6 only)
- 2 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 2 large egg whites (room temperature)
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup chocolate chunks or chocolate chips
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a bowl, mix powdered sugar, cocoa powder, and salt until well combined.
- Add egg whites and vanilla extract. Stir until you get a thick, glossy batter.
- Fold in the chocolate chunks.
- Scoop tablespoon-sized portions onto the baking tray, leaving space between each cookie.
- Bake for 10–12 minutes until the tops are shiny and cracked, but the centers are still soft.
- Let cookies cool for 10 minutes on the tray before moving—they firm up as they cool.
✨ Tips
- For extra gooey centers, slightly underbake.
- Use dark cocoa powder for a deeper chocolate flavor.
- These cookies are naturally gluten-free.