Gluten-Free Fudge Cookies

from ButterYum

recipe makes 32 cookies (using #50 scoop)

Ingredients

• • 4 1/2 cups (18 ounces, 518g) confectioners sugar, sifted

  • 2 cups (6 ounces, 184g) Dutch-processed cocoa powder, sifted

  • 1/2 teaspoon (2.5 ml, 3g) fine salt

  • 6 large egg whites (6 ounces, 180g)

  • 2 teaspoons (10 ml) espresso powder

  • 4 teaspoons (20 ml) pure vanilla extract

Directions

• 1. Preheat oven to 350F.

  2. Line two half sheet pans with Silpat liners.

  3. Stir the sifted confectioners sugar and cocoa powder together in the bowl of a stand mixer.

  4. Add the remaining ingredients to the bowl and place on mixer fitted with a paddle attachment or a BeaterBlade attachment.

  5. Mix on low speed until the ingredients are completely combined and the dough is smooth and glossy.

  6. Allow the cookie dough to rest for 10 minutes at room temperature.

  7. Use a #50 scoop to portion dough onto half sheet pans lined with Silpatliners.

  8. Bake on center rack for 8-12 minutes. The cookies should begin to crack when they're done.

  9. Remove from oven and allow to cookies to cool completely on sheet pan.

Note: recipe makes 32 cookies. Recipe can be halved. Store cookies in an airtight container between layers of wax paper.