When it comes to the holiday dessert table, I’m definitely team “I think we need one more”.
Especially during Passover.
As we can’t eat flour throughout the week, I’m always on the hunt for sweets and snacks to serve and nibble on after the seders are over. But nothing too taxing or complicated.
Say hello to these:
It took a few tweaks of ingredients to get them just right but I can now say that they are PERFECT.
Simple ingredients (that you probably have right now!).
No special equipment.
The batter is mixed by the time the oven is heated and they are a guaranteed hit.
I’m suspecting you’ll want to serve these long beyond the holiday (and even if you don’t celebrate) – and they’re a “just one more” that you can easily add anytime!
adapted from Bon Appetit
3 c. confectioner’s sugar
¾ c. unsweetened cocoa powder (Dutch-processed or regular)
1 t. kosher salt
3 egg whites + 1 egg, room temperature
1/2 c. mini chocolate chips (or regular; see note in instructions)
Preheat to 350°; line two baking sheets with parchment paper. In a large bowl whisk sugar, cocoa powder and salt. Whisk in egg whites and egg – batter will be VERY thick. Fold in chocolate chips (Note: if using regular sized chips do not add at this point). Spoon tablespoons of batter, 2″ apart, on your prepared baking sheets. If using regular sized chips, sprinkle a few over the top of each round.
Bake until cookies are puffed, cracked, and set just around the edges – about 14 minutes.
Transfer baking sheets to wire racks and let cookies cool completely on pan.
This delicious recipe brought to you by Sheri Silver