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These cookies are deadly, in a death-by-chocolate sort of way. Chewy and crisp on the outside and gooey and moist on the inside – with melty chocolate chips, the crunch of almonds, and the fluffiness of marshmallows.
The thing that makes these cookies really unique is that the only wet ingredient is egg whites. No butter, no oil. Nuthin. Just the whites of three eggs. That’s how you get that beautiful, shiny crackle exterior and fudgy interior.
Pastor Alaska, the dark-chocolate lover in our household is very, very fond of these intensely chocolatey cookies. And my oldest son, while chewing his second bite, asked, “You’re going to put these on the blog, right?” However, if you’re not a dark chocolate fan, I would suggest substituting white chocolate chips for the semi-sweet in this recipe to help cut through the chocolate. Either way, they’re something special. Be sure to have your glass of milk ready.
1c mini marshmallows (or about 5 per cookie - see photos)
Preheat oven to 350 and line 2 baking sheets with silicone baking mats or parchment. Spray the mats or parchment with non-stick spray.
In a large bowl, sift powdered sugar and cocoa powder. Whisk in salt. Add egg whites and vanilla and whisk until combined and batter is smooth (this requires some muscle). Fold in chocolate chips and almonds.
Using a medium size cookie scoop, portion out 8 cookies on each baking sheet (they do spread out, so I don't recommend putting more than 8 on the sheet at a time). Press 5 marshmallows into the top of each cookie. ***[See notes here]
Bake for 14 minutes or until cookies are crisp and set but gooey on the interior.
Allow to cool at least 5 minutes before removing to cooling rack to cool completely. Remove carefully.
Can sub white chocolate chips for the semi-sweet in this recipe for a less intense chocolate flavor.
***One reader has commented that her cookies spread out too much while baking. I recommend placing the entire pan of unbaked cookies into the freezer for 5 minutes to prevent them from spreading too much while baking.
I used toffee bits instead of chocolate chips and accidentally added the marshmallows in the mixture and they still turned out AMAZING. Everyone says they taste like hot chocolate, which is perfect for this time of year. :) Thank you for posting!
I have to admit I was a little hesitate about making these after reading the ingrediants. I thought with no butter or oil, how could they possibly be any good. Well... I was WRONG! These are just like the ones my grandma used to make when I was a kid.
These are now my entire famlies new favorite cookie. I can't thank you enough for posting. :-)
Hi Cameron! My suggestion is to scoop the dough onto the cookie sheets then freeze the whole pan for 5 minutes before baking to prevent them from spreading. Is it very hot where you live this time of year? I suspect summer temperatures might be the culprit. Sorry this happened with your cookies. Hope this helps! I will add this to my recipe notes (above). Thanks for your feedback.
Welcome! I’m Maya – a food blogger and food columnist based on Alaska’s Kenai Peninsula. ~ Read More