Description
Decadent and gluten-free chocolate fudge crinkle cookies, rich and fudgy with a delightful crinkled top.
Ingredients
Scale
- 1 tbsp instant coffee granules
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 3/4 cup cocoa powder
- 1 tsp vanilla extract
- 4 large egg whites
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a microwave-safe bowl, combine semi-sweet chocolate chips and instant coffee granules. Heat in 30-second intervals, stirring until smooth.
- In a separate bowl, whisk together cocoa powder, salt, and sifted powdered sugar.
- In another bowl, beat egg whites until frothy. Add vanilla extract and whisk to combine.
- Add the melted chocolate mixture to egg whites and vanilla. Gradually fold in the cocoa powder mixture until fully combined.
- Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until crinkled and soft in the center.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg