Flourless chocolate brownie cookies recipe
 With only 5 ingredients, these chocolate brownie cookies are a must make this weekend! 100g/3½oz cocoa powder480g/1lb icing sugarpinch salt3 free-range egg whites (at room temperature)2 tbsp whole milk150g/5½oz chocolate chips 100g/3½oz cocoa powder 480g/1lb icing sugar pinch salt 3 free-range egg whites (at room temperature) 2 tbsp whole milk 150g/5½oz chocolate chips Method In a large bowl sift in both the cocoa and icing sugar.To this bowl add the pinch of salt, egg whites and milk.Whisk the ingredients together until you have a thick chocolatey mixture.Fold in the chocolate chips until they are evenly distributed and then leave the mixture to thicken for 10–15 minutes.Preheat your oven to 190C/170C Fan/Gas 5.Line 3 baking tray with greaseproof baking paper. If you don’t have 3 baking trays you will have to bake in batches. (Be aware that the mixture will thicken more if left and so the later batches may ‘puff up’ more in the oven).Once the mixture has thickened, drop large spoonful’s of the mixture onto the lined baking trays. You should make 4 cookies per sheet. Bake your cookies in the oven for 10–15 minutes, the shorter the bake the more gooey the cookie. Once cooked the cookies will have a glossy, cracked top appearance similar to brownies!Once you remove the cookies from the oven, do not attempt to remove them from the baking tray! Allow the cookies to sit on the tray for a couple of minutes to cool and harden before attempting to remove them. You can store these cookies at room temperature in a parchment lined air tight container for up to 3 days. In a large bowl sift in both the cocoa and icing sugar. In a large bowl sift in both the cocoa and icing sugar. To this bowl add the pinch of salt, egg whites and milk. To this bowl add the pinch of salt, egg whites and milk. Whisk the ingredients together until you have a thick chocolatey mixture. Whisk the ingredients together until you have a thick chocolatey mixture. Fold in the chocolate chips until they are evenly distributed and then leave the mixture to thicken for 10–15 minutes. Fold in the chocolate chips until they are evenly distributed and then leave the mixture to thicken for 10–15 minutes. Preheat your oven to 190C/170C Fan/Gas 5. Preheat your oven to 190C/170C Fan/Gas 5. Line 3 baking tray with greaseproof baking paper. If you don’t have 3 baking trays you will have to bake in batches. (Be aware that the mixture will thicken more if left and so the later batches may ‘puff up’ more in the oven). Line 3 baking tray with greaseproof baking paper. If you don’t have 3 baking trays you will have to bake in batches. (Be aware that the mixture will thicken more if left and so the later batches may ‘puff up’ more in the oven). Once the mixture has thickened, drop large spoonful’s of the mixture onto the lined baking trays. You should make 4 cookies per sheet. Once the mixture has thickened, drop large spoonful’s of the mixture onto the lined baking trays. You should make 4 cookies per sheet. Bake your cookies in the oven for 10–15 minutes, the shorter the bake the more gooey the cookie. Once cooked the cookies will have a glossy, cracked top appearance similar to brownies! Bake your cookies in the oven for 10–15 minutes, the shorter the bake the more gooey the cookie. Once cooked the cookies will have a glossy, cracked top appearance similar to brownies! Once you remove the cookies from the oven, do not attempt to remove them from the baking tray! Allow the cookies to sit on the tray for a couple of minutes to cool and harden before attempting to remove them. Once you remove the cookies from the oven, do not attempt to remove them from the baking tray! Allow the cookies to sit on the tray for a couple of minutes to cool and harden before attempting to remove them. You can store these cookies at room temperature in a parchment lined air tight container for up to 3 days. You can store these cookies at room temperature in a parchment lined air tight container for up to 3 days.