I’ve had Flourless Chocolate Cakes in the past, and brownies but never cookies. I didn’t think they’d be that hard to make. To be honest, this is one of the easiest cookie recipes I’ve ever had. The hardest part is waiting for them to cool completely, since removing them early can be disastrous!
This month, one of our recipes for the Blogger’s Recipe Challenge was sponsored by Sweetworks. They sent us all a couple bags of Sixlets to make a recipe or craft with. I’ve gone back and forth with recipe ideas, but finally decided – why not add them to double chocolate cookies? After all Sixlets are chocolate candy balls, and are gluten free! Adding them to this recipe not only gave the cookies another level of chocolate, which who doesn’t need that? But it also gave them a festive green and red coloring for the holidays! The biggest problem we’ve had with the Sixlets was keeping people of them, until I was done with the recipe, that is harder than you would think!
Ingredients:
- 3 cups Powdered Sugar
- 2/3 cup Cocoa Powder
- 1/2 tsp Salt
- 4 Egg Whites, at room temperature
- 1 tbsp Vanilla Extract
- 3/4 cup Chocolate Chips
- 1/2 cup Sixlets
Directions:
- Preheat your oven to 325 degrees.
- Line your cookie sheet with parchment paper. Do not use a baking mat, this is a rare time I will say this. They will release easier from parchment paper later!
- In your mixing bowl combine your powdered sugar, cocoa powder and salt.
- Slowly add in your egg whites and vanilla extract.
- Add in your Chocolate Chips and Sixlets and mix by hand until just combined.
- Scoop 1 inch mounds of the batter on your baking sheet about 2 inches apart.
- Bake for 12 minutes until the top of your cookies start to crack and the edges are hard.
- Allow to cool on the pan for about 10 minutes than carefully lift your parchment paper and place on a cooling rack.
Now you wait. Don’t try to remove with a spatula, or lifter. Instead wait until the cookies start to remove themselves from the parchment paper. This may take a while. Removing them early will result in them crumbling, and while delicious they don’t look like cookies. The parchment paper is easier to manipulate than a baking mat for removal, and a better option for these cookies.
They are rich, deep chocolaty goodness with candy inside – what’s not to love?
Ingredients
- 3 cups Powdered Sugar
- 2/3 cup Cocoa Powder
- 1/2 tsp Salt
- 4 Egg Whites, at room temperature
- 1 tbsp Vanilla Extract
- 3/4 cup Chocolate Chips
- 1/2 cup Sixlets
Instructions
- Preheat your oven to 325 degrees.
- Line your cookie sheet with parchment paper. Do not use a baking mat, this is a rare time I will say this. They will release easier from parchment paper later!
- In your mixing bowl combine your powdered sugar, cocoa powder and salt.
- Slowly add in your egg whites and vanilla extract.
- Add in your Chocolate Chips and Sixlets and mix by hand until just combined.
- Scoop 1 inch mounds of the batter on your baking sheet about 2 inches apart.
- Bake for 12 minutes until the top of your cookies start to crack and the edges are hard.
- Allow to cool on the pan for about 10 minutes than carefully lift your parchment paper and place on a cooling rack.
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