These cookies are amazing. Amazing. Different. Amazing. I was perusing the internet trying to find the recipe for Starbucks scones when I came upon a recipe for these Starbucks style flourless chocolate chip cookies. I’ve never had them from Starbucks, but I was intrigued.
Then yesterday, I had an abundance of egg whites (I’m not even sure why.) But when I was trying to figure out what to do with said egg whites, this recipe popped into my mind.
They are crispy, crispy, crispy on the outside and super chewy on the inside. They are bursting with chocolate goodness and you’d never know they were flourless!
And if you’re not already convinced, they are easier than any other cookie I’ve ever made. No creaming butter. No whipping egg whites (I know you were secretly worried that this is where this recipe was going.) Just stir it all together and scoop out the dough. Also, unlike many gluten free recipes, this recipe doesn’t use any mystical ingredients. It’s all stuff you have, right now.
At first it doesn’t seem like it will be wet enough and the egg white don’t wanna marry the dry ingredients. But do not despair, it will work.
You will know they are done when the top has gone from a wet looking batter, to a glossy top with cracks. You don’t want to cook them for too much longer once this happens because then they will loose their chewiness. Use your nose too. It’ll help you know when they are done.
And one final warning, make sure you use a sil pat or parchment or these will stick like crazy to your baking sheet.
Recipe Source: Adapted from A Dash of Sanity