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What I’m listening to: Phineas and Ferb on Disney
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.
My oldest son, while chewing his second bite of these cookies, 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.
Rocky Road Cookies
Adapted from [The Ginger Snap Girl|http://thegingersnapgirl.blogspot.com/2012/03/ooey-gooey-rocky-road-cookies_19.html]
Yields: About 2 dozen cookies
- 3c powdered sugar
- 2/3c cocoa powder
- 1/4t salt
- 3 large egg whites
- 1T vanilla
- 1c semi-sweet chocolate chips
- 1/4c slivered almonds (optional)
- 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.