I’m going to start this blog off with the cookie that I get requested to make the most, ooey gooey brookies. This recipe circulates around the web on several different sites, as it’s a super simple and delicious way to make a cookie flour-free. That’s right, no flour or even a flour substitute. I call it a brookie because if you are ever torn between having a cookie or a brownie, as I often am, this is an excellent compromise.
Now, if you have an urgent craving, as I often do, these may not be best to throw together if you’re not willing to give them some time to set after coming out of the oven. If you eat them too soon, you will get more “goo” than solid cookie. Which is perfectly fine if you like them that way, but I think they are absolutely BEST after sitting for at least a hour or so.
The consistency of these is that of a meringue on top, and a very sugary, soft chocolate center. I only make a half batch of these because they turn out better than the full batch, and they’re much more enjoyable fresh and don’t keep well after a day or so.
- 1 1/2 cups powdered sugar
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 large or extra large egg white
- 1/2 tablespoon vanilla extract
- Aprox 1 cup chocolate chips (I usually just eyeball it and don’t measure)
1. Preheat oven to 350 degrees F. Line your cookie sheet with either a baking mat or parchment paper. I always use a baking mat, and add some nonstick spray to it for easier removal.
2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg white and vanilla extract and beat until it is all mixed together. It’s going to seem at first like there’s no moisture to mix it all together and that it will stay dry, but keep going and work the egg white until eventually it looks like a thick, brownie mixture. Add the chocolate chips.
3. Spoon batter onto the prepared baking sheets. I like to use a spring-release cookie scoop because the cookies are perfect portions and this batter can be a bit hard to work with otherwise (give a quick spritz of non-stick spray for easy removal). Bake for at least 8 minutes or so and then check on how they are doing. I usually just watch for the tops to become hard, and then remove them from the oven. I like mine to still be somewhat gooey in the middle and then solidify. Take them out and let them cool on the cookie sheet for at least 20 minutes so that they are removable. If they feel like they’re going to fall apart, leave them there longer. I always transfer mine to a cooling rack which allows the bottom to cool as well.
Recipe adapted from Recipe Girl.