You’re only 3 ingredients away from making 4 perfect chocolate fudge cookies. Yes, 3 ingredients and 4 cookies!
I have been making an insane amount of ice-cream lately – which is great…but it also means I have at least 6 left-over egg whites in my fridge right now. Now I’m not really a pavlova kind of girl, so I had to find a better use for them. 3 ingredients and a couple of recipe tests later, I ended up with the fudgiest chocolate cookies! I know you have these ingredients in your pantry and I knowww you have 10 minutes, so why not make these?
*This may be a small-batch, quick recipe, but it is still important to weigh your ingredients. Because these cookies only have 3 ingredients, even a small miscalculation will cause the recipe to fail.
*The number of cookies you get from this recipe is dependent on the size of your egg white. All eggs are different, so it is difficult to put a number on the weight of one egg white. However use the following as a rough guide:
1 egg white weighing 24 g = 4 cookies
1 egg white weighing 28 g = 5 cookies
1 egg white weighing 33 g = 6 cookies
* Depending on this, the consistency of you batter will also change. The first will result in a thicker scoop-able batter, whereas the last one will result in a looser batter.
* The batter MUST be refrigerated for at least 2 hours (and up to 24 hours). If baked without chilling, the cookies will spread too much and be completely flat.
* After scooping the cookies on to the baking sheet, they once again need to be chilled (this time in the freezer). This needs to be done until they form a skin on top of them (if you touch the surface, the batter should not stick to your finger. This should take about 5-7 minutes.
* Be careful not to over-bake the cookies. They don’t need longer than 10-12 minutes in the oven. They might look under-done but will continue to set as they cool.
* For a fudgier cookie, you may also add in chocolate chips / chunks – I love this version of these cookies. I omitted them in this recipe because I wanted to keep it as simple as possible.
* I have used dutch-processed cocoa powder in this recipe. The recipe also works with regular cocoa powder – it will result in a lighter coloured cookie.
- 1 egg white, at room temperature
- 82 g powdered sugar
- 14 g dutch-processed cocoa powder
- In a mixing bowl, add in the powdered sugar and cocoa powder. Whisk to remove any lumps.
- Add in the egg white and mix until it forms a batter.
- Cover the bowl and place in the fridge for 2 hours. Preheat the oven to 180°C and line a baking tray with parchment paper.
- Scoop a tablespoon worth of batter for each cookie. Space them at least an inch apart as they will spread. Place tray in freezer until a skin forms on top.
- Bake for 10-11 minutes.