Crispy on the outside, gooey and brownie-like on the inside, ridiculously easy to make, and decadently gluten-free! There is nothing not to love about these cookies. I’ve updated the recipe since the original didn’t work for everyone, as the different sizes of egg whites would drastically change the outcome of the recipe. For best results, respect refrigeration and resting times closely.
Chewy brownie cookies- updated recipe
recipe adapted from the Kitchn
- 3 cups (360 g) powdered sugar
- 3/4 cup (70g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons corn starch
- 2-3 large egg whites
- 4 ounces (120 g) bittersweet chocolate, chopped, or chocolate chips
Whisk powdered sugar, cocoa powder, corn starch, and salt in a large bowl, then whisk in 2 egg whites. Mix until combined. If the mixture is still too dry after 2 minutes of stirring, add another egg white and stir until smooth and glossy. Fold in chocolate. Cover with plastic wrap and transfer to refrigerator for 1 hour.
Place racks in lower and upper thirds of oven; preheat to 350°F / 180°C. Spoon batter by the heaping 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).
Cookies can be baked 3 days ahead. Store airtight at room temperature.
