Yield: Yields about forty 2-inch cookies.
Chocolatey and moist with a light, crisp exterior, this gluten-free cookie is an excellent showcase for high-quality chocolate.
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I love the chocolates , and want to try it once .. looking very soft and yummy..
delicate, rich flavor, simple ingredients. an elegant cookie. will make it again and again.
The best chocolate cookie! They taste even better the next day and lasted for a week in a Tupperware container. I used 70% bittersweet and they were yummy. First time I made them I let the egg whites sit at room temp for a few hours, 2nd time for a bit less since I was rushed and they are better with the longer sit time. YUM!!!
Toby, a small amount of moisture causes chocolate to sieze and does not loosen it up. Try pouring the entire batch of egg whites on top of the chocolate and folding quickly, it will work.
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