Recipe: Dairy-Free Fudge Brownie Cookies


75.6 ounces confectioners’ sugar 
18 ounces unsweetened cocoa powder
1.2 ounces salt
5 eggs
5 egg yolks
1 1/2 tablespoons pure vanilla extract
13 egg whites
24.4 ounces semisweet chocolate chunks


In a large bowl, mix sugar, cocoa powder and salt.

Whisk in whole eggs, egg yolks and vanilla extract, then whisk in egg whites. 

Fold in chocolate chunks.

Spoon batter by the tablespoon onto a baking sheet lined with parchment paper, spacing cookies 2 inches apart.

Bake at 340 F for 10 minutes, rotating once until cookies are crackled on top and set just around the edges.

Yield: 75 cookies.