ingredients
3 cups gluten-free powdered sugar
¾ cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
80g chocolate, chopped
3 tablespoons cacao nibs
method
- Place racks in lower and upper thirds of the oven; preheat to 180°. 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.
Credits: Bon Appétit