Quick! You have a few hours before you leave Egypt. Do you bake matzah or these cookies? Bake these cookies.
(They’re gluten-free too.)
Preheat oven to 350 degrees.
Mix with a spoon:
- 3 cups confectioners sugar
- ⅔ cup unsweetened cocoa powder
- 3 egg whites, ideally room temperature
- 1¼ cups chocolate chips
- 1 teaspoon espresso powder or instant decaf coffee
- 2 teaspoons vanilla extract
Line two cookie sheets wit parchment paper. Scoop onto the parchment paper. You can use an ice cream scooper. Fill it almost to the top, but not over the top. Spread out the scoops, two to a row. Don’t flatten the cookies; they’ll flatten themselves.
Bake for 9 minutes.
The espresso powder or instant decaf coffee is optional. So is the vanilla. That’s one thing that makes these cookies so easy to make: only four essential ingredients!
I don’t use egg whites from eggs because I don’t know what to do with three yolks every time I bake these cookies, which is often, and I’m not going to throw them out. I buy egg whites in a carton. I use ⅜ cup; that is, halfway between ¼ and ½.
I got a predecessor of this recipe after a holiday party in December 2019. Batch after batch, I both refined and simplified it.
These cookies became a habit, a staple. I usually have them in my kitchen. It’s one of the things that my younger daughter checks for when she rummages for snacks.
When I finish one batch, it’s only a few days until I make another one. When Passover rolled around, I realized that I didn’t have to stop eating them for eight days.
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