Flourless Chocolate Brownie Cookies (gluten free)

I stumbled across this recipe for Chocolate Brownie Cookies in the January 2014 issue of Bon Appetit. The picture of the cookie looked great, and the recipe seemed as simple as any cookie recipe could possibly be.

Well done Bon Appetit test kitchen!  This is a stellar cookie, and an excellent gluten free dessert.

Look, I'm a big fan of gluten.  I don't have an intolerance to it, and I have nothing against it from a nutritional perspective.  But, I know many folks that do have difficulties with gluten; and it's nice to have more recipes I can serve those friends.

Plus, the omission of flour is texturally significant in these cookies. They are crispy and light on the outside, and gooey in the center.  They remind me of a cross between a meringue and a french macaron.  What could be bad about that?

I only made a few changes to the recipe. Next time, I might add cinnamon or cayenne to the batter. But really, it's pretty perfect as is.

Chocolate Brownie Cookies 
Makes 2 dozen cookies

3 cups gluten-free powdered sugar (you can also use regular powdered sugar if you aren't gf)
3/4 cup unsweetened cocoa powder (the better the powder, the better the cookie)
1 tsp. kosher salt (essential)
2 large egg whites
1 large egg
4 oz. (1/2 cup) bittersweet chocolate, chopped (I used semi-sweet chocolate chips instead)
3 tbsp. cacao nibs (I did not have these on hand. Instead, I added 3 extra tablespoons of chocolate chips)

Place racks in lower and upper thirds of oven; preheat to 350°F.

Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs.  You don't have to be perfect about any of these steps. This batter is very forgiving.  Just don't overmix the batter once you add the eggs; err on the side of clumps.  

Your batter should look glossy and almost like melted chocolate

Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.  I used an actually measuring tablespoon.  The batter is very very sticky, so I scooped up spoonfuls, and needed to use my hand to release the batter from the spoon.  

Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14-16 minutes. Mine took 14, I always prefer cookies just under, and they continue to cook even out of the oven.

Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up). Okay, here's the ONLY tricky part of this recipe.  My cookies needed to cool in the pan for a minute or so before they would unstick from the bottom. The first hot cookie I tried to move with a spatula broke apart.  After a minute, it was easier.  It also helped to lift up the parchment off of the hot cookie tray, transfer the parchment to the counter, and lift the cookies off the parchment once they were not in the pan. This is still a delicate process, and you'll want a good spatula for the operation.

Do ahead; Cookies can be baked 3 days ahead.  Store airtight at room temperature.  

And this is what you get!