Saturdays are for bakers and makers! Somethings just go better together! While our ooey-gooey Flourless Brownie Cookies baked in the oven we were busy crafting up some more holiday goodies to make our homes extra festive. And isn’t it fitting that National Cookie Day was yesterday and today we bake them! Baking and making our way through another Saturday makes us super joyful!
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 6 T butter
- 2 large egg whites
- 1 teaspoon vanilla
- 1 cup dark cocoa powder
- 1/8 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/2 cup toffee bits
- Combine the sugars and butter in a microwavable bowl (or in a pot on the stove). Heat until bubbly, stirring occasionally. Remove from heat and beat well with a hand mixer.
- Add in the egg whites and vanilla and beat with a mixer for two minutes (this, along with melting the butter and sugar, helps create a crackly crust on top of the cookies).
- Stir together the cocoa and salt and add them to the batter. Beat for another 30 seconds.
- Fold in the chips and toffee. The batter maybe be thin. Allow the batter to rest while you preheat the oven to 350°F and lightly grease a cookie sheet. The batter should thicken as it rests.
- When the batter is scoopable (but still very sticky), scoop by about 3 tablespoons full onto pan.
- Bake cookies for about 12-15 minutes. When they come out of the oven, you can press a few more chocolate chips into the tops of the cookies.
recipe adapted from Yammie’s Noshery