Fudgy Flourless Chocolate Cookies скачать в хорошем качестве

Fudgy Flourless Chocolate Cookies

These flourless chocolate cookies are so soft and chewy, no one will miss the flour! My recipe is easy to make and has an indulgent chocolate flavor you will love. Recipe: https://sugarspunrun.com/flourless-ch... Ingredients 6 oz 60% cacao chocolate bars, chopped (170g) ½ cup unsalted butter, cut into pieces (113g) 2 large eggs, room temperature preferred ½ cup granulated sugar (100g) ¼ cup light brown sugar, firmly packed (50g) 1 teaspoon vanilla extract ¼ teaspoon salt ¼ cup natural cocoa powder (25g) 3 Tablespoons cornstarch ¼ teaspoon baking powder ½ cup mini chocolate chips (85g) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Baking sheet (Affiliate Link): https://amzn.to/36AXRkO Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Electric mixer (Affiliate Link): https://amzn.to/2YIypJy Fine mesh sieve (Affiliate Link): https://amzn.to/2mKKygA Cookie scoop (Affiliate Link): https://amzn.to/2tPqpWI Instructions 00:00 Introduction 00:20 Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside. 00:24 Combine chopped chocolate and butter pieces in a medium-sized microwave safe bowl. Heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and smooth. Set aside. 01:34 In a separate bowl, combine eggs, sugars, vanilla extract and salt. Use an electric mixer to stir together, gradually increasing mixer speed to high and beating until thickened, increased in volume and batter is lightened in color and opaque (about 2 minutes on high speed). 02:31 Gently (using a spatula) fold chocolate mixture into the egg mixture until combined. 03:03 Sift cocoa powder, cornstarch, baking powder over the chocolate/egg mixture. Use a spatula to gently stir ingredients together until about 50% combined. 04:09 Once approximately 50% combined, add mini chocolate chips and continue to gently stir until ingredients are completely combined. 04:35 Scoop dough by level 1 ½ Tablespoons onto prepared baking sheet, spacing cookies at least 2” apart. Note that the raw cookie dough will thicken as it sits, this is fine. 05:27 Bake for 9-10 minutes. Allow cookies to cool completely on baking sheet before removing and enjoying. Notes Storing Store in an airtight container at room temperature for up to 5 days. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/