This Starbucks copycat recipe is low in calories AND gluten free!
2 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/2 teaspoon salt
3 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips (optional)
Step 1: Preheat oven to 350 degrees. In a large bowl, whisk together powdered sugar, cocoa powder, cornstarch, and salt until well-blended.
Step 2: Separate 2 of the eggs, saving whites in a bowl and discarding yolks. Whisk egg whites for about 30 seconds.
Step 3: Add remaining egg to egg whites. Whisk well, another 20-30 seconds.
Step 4: Add vanilla to egg mixture. Whisk well.
Step 5: Add egg mixture to dry ingredients. Mix until blended. The dough should be fairly stiff and seem hard to mix–the eggs will not seem to mix with the dry ingredients at first. Keep mixing. If the dough seems too runny, add a little more powdered sugar and cocoa powder.
Step 6: Add chocolate chips to dough; mix until blended.
Step 7: Drop spoonfuls of cookie dough onto 2 cookie sheets lined with parchment paper. If you are worried about sticking, you can spray the parchment paper with cooking spray first. Bake at 350 degrees for 12-14 minutes, rotating cookie sheets once during baking.
Step 8: Remove cookies from oven. Let cool for a minute or two on cookie sheet (not too long or they might stick), then cool completely on wire rack. Makes approximately 2 dozen cookies. (110 calories apiece)
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