I was literally trapped in my house today. Well not literally. I know how to open a door. But my car has a flat (second one in a month, mind you), and long story short, I can’t do anything about it until tomorrow. And until about two hours ago, it was super gloomy outside.
My options were these:
1. Watch movies all day. Which I hardly have the patience for.
2. Clean. (haha…yeah, okay…)
3. Staring contest with Kitten.
4. Waste my hours and dollars online shopping.
5. Bake chocolate cookies.
Realistically, cleaning probably would have been the most productive thing to do. But let’s be honest. I’m on spring break. That sh*t ain’t happenin’.
If you’re familiar with my blog, you’re well aware that cookies are my fave.
Well actually chocolate cake is my numero uno, but I’m saving that for…I don’t know, a really great Wednesday or something. It’ll be amazing, and now my mind has officially started fantasizing about a huge slab of chocolate cake with chocolate buttercream. Ooh maybe it has sprinkles too. And a mousse filling! AND STRAWBERRIES ON TOP!!!
That got a little out of control. My apologies.
Cookies. We’re talking about COOKIES today, not cake.
Flourless cookies, actually. Don’t freak. These are made for both the gluten-embracin’ and gluten-avertin’ cookie lover. They are not, however, made for anyone who doesn’t like chocolate. When I say chocolate cookies, I mean chocolately, chocoholic, chocolicious, chocolate cookies. It’s serious.
Believe me when I say that the cookies are about as delicious as…a really good chocolate cookie…
I’m sorry, my creativity really escaped me on that one.
I am definitely glad they turned out so well, because I had to do math to figure this recipe out. And math is the bane of my existence.
I’m a Communications major for a reason.
The few grueling minutes it took me to punch some buttons on a calculator was totally worth it, though.
Just as a side note, because I was seriously amused by this and must share, this batter is SUPER thick. Look:
At the last-minute I threw in some butterscotch chips. Twas a good decision, if I do say so myself. It’s a nice contrast to the fudgeyness of the cookie, and because I didn’t add a whole lot, it didn’t make them overly sweet, which butterscotch can easily do.
Pour yourself a glass of milk and dunk these in your glass like there’s no tomorrow! Or eat them milk-free, because milk is gross. (In my opinion.)
Flourless Chocolate Butterscotch Chip Cookies
What a mouthful…literally
Sugar Therapy original
2 1/4 cup powdered sugar
1 cup cocoa powder
5 tbsp baking soda
pinch of kosher salt
3 egg whites
3 tbsp vanilla
2 tbsp instant coffee, brewed and cooled
1/4-1/2 cup butterscotch chips
1. Whisk together the sugar, cocoa powder, baking soda, and salt until combined.
2. Add egg whites and whisk until batter begins to thicken.
3. Add vanilla and coffee. Whisk until combined. The batter will be very thick.
4. Stir in butterscotch chips.
5. Chill the batter in the fridge for about an hour.
6. Preheat the oven to 350 degrees, line a cookie sheet with parchment paper.
7. Bake cookies for 8 minutes.
They’re super soft when they first come out of the oven, but you’ll see that they’re crispy on the outside. The best part? They stay that way! Yum.
Just wait a minute or two before transferring them to a wire rack, so they don’t fall apart mid-move. Although if one just so happened to break, I’m sure you’d find something to do with it…you sneaky little gluten-free genius, you.