We had a bake sale at work last Thursday and I decided to make these cookies. They are full of chocolaty goodness and sold out very quickly. (woohooo!) They are a healthier cookie and can be gluten free. These will definitely be making an appearance on Christmas Eve.
from Cara's Cravings
(I forgot to take a picture....)
2 1/4 cups (9 ounces) confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder (I used instant coffee)
1 cup (3 ounces) cocoa powder, Dutch-process or natural
3 large egg whites
2 teaspoons vanilla extract
Whisk together the sugar, salt, espresso powder, and cocoa. In a medium-sized mixing bowl, stir together the egg whites and vanilla. Add the dry ingredients to the egg whites, and mix at low speed of an electric mixer for 2 minutes.
The batter will seem dry at first, but will become shiny and smooth as it mixes. Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
Preheat the oven to 350°F. Thoroughly grease (or line with parchment) two baking sheets. Drop the dough in ping pong-sized balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. (The dough is not like your typical cookie dough, but more like the consistency of store-bought cake frosting. It's sticky, you won't be able to roll it with your hands. A scoop would work really well, but if you don't have one, a rounded tablespoon coated with cooking spray works too.)
Bake the cookies for 12 minutes, reversing the pans (top to bottom, bottom to top) midway through. Remove them from the oven, and cool on the pan for 5 minutes before transferring them to a rack to cool completely.
Yield: fourteen big (3 1⁄2") cookies.