Things are not often as they appear. I love that saying on mirrors on cars, “Objects in mirror are closer than they appear.” It should just say something like this, “Watch out, nothing is ever as it seems.” Many people don’t like to admit that though, and are stuck in the past. That is definitely not me – sometimes I feel like I live a little too much in the future, thinking that things have changed when they haven’t just yet – maybe just hoping.
I have almost surpassed a major milestone – I have lived in Seattle just about longer than I have ever lived anywhere in my life. That is quite a big deal – particularly because I didn’t grow up here, and I didn’t leave my home town until I went to college – so we were not one of those families that moved around. In addition to that, when I go back to my home town (which I don’t do very often), nothing is really the same – including where my parents live. When people tell me that I haven’t changed a bit – they are only looking peripherally. In my view, there is very little that hasn’t changed. Or maybe those people never really knew me to begin with.
The thought of making dairy-free and gluten-free baked goods has just no appeal to me whatsoever. I have really never been impressed with a gluten-free baked good – but then again, I don’t really eat them very often. I saw this recipe in Bon Appetit, and it is a good thing it was not labeled DF and GF. I swear, had it been, I would have passed right over it. Instead, the title got my attention, and there it went into the pile. It didn’t really hit me until after the batter was made what I had done. I was actually falling for a DF and GF baked good – and wow did I fall hard. These cookies were outrageous – and so ridiculously easy to make. I let a few different people sample these, and the reviews were unanimous – in addition to the kids, who absolutely devoured them in their lunches. So, there you have it – nothing is ever as it seems – particularly when it comes to these Chocolate Brownie Cookies. Nothing like a good taste of reality.
- 3 cups gluten-free powdered sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 2 large egg whites
- 1 large egg
- 4 oz. bittersweet chocolate, chopped
- 3 tablespoons cacao nibs
Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).
Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.
For a printer-friendly version of this recipe, please click here: Chocolate Brownie Cookies – GF and DF