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Ingredients
- 3 cups gluten-free powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 2 large egg whites
- 1 large egg
- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons cacao nibs
Details
Servings 24
Adapted from epicurious.com
Preparation
Step 1
Place racks in lower and upper thirds
of oven; preheat to 350°F. Whisk powdered
sugar, cocoa powder, and salt in a large
bowl, then whisk in egg whites and egg; fold
in chocolate and cacao nibs. Spoon batter
by the tablespoonful onto 2 parchment-lined
baking sheets, spacing 2" apart.
Bake, rotating sheets once, until cookies
are puffed, cracked, and set just around the
edges, 14–16 minutes.
Transfer baking sheets to wire racks and
let cookies cool on pan (they'll firm up).
DO AHEAD: Cookies can be baked 3 days
ahead. Store airtight at room temperature.
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