This cookie is the result of a one night stand between a brownie and a shot of espresso.
3 cups gluten-free powdered sugar
¾ cup unsweetened cocoa powder
1 tablespoon finely ground espresso
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate, chopped
Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, espresso, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan.
I worked with this recipe.