Ingredients:

  • 3 cups (360g) Confectioners' sugar
  • 0.75 cup (65g) Unsweetened Dutch-processed cocoa powder
  • 0.5 tsp fine sea salt
  • 2 large egg whites, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (170g) semi-sweet dairy-free chocolate chips
  • 0.5 cup (60g) chopped toasted walnuts

Instructions:

  1. Sift the powdered sugar, cocoa powder, and sea salt through a fine-mesh sieve into a large glass mixing bowl to eliminate clumps.
  2. Whisk the dry ingredients together until the mixture reaches a uniform, pale mahogany color.
  3. Add the room-temperature egg whites and vanilla extract. Fold slowly with a silicone spatula until the sugar dissolves and a thick, glossy, heavy batter forms.
  4. Fold in the semi-sweet chocolate chips and chopped toasted walnuts until evenly distributed.
  5. Line baking sheets with parchment paper. Scoop tablespoon-sized mounds of batter onto the sheets, spaced 2 inches apart.
  6. Allow the scooped batter to rest at room temperature for 30 minutes to develop the signature crackle top skin.
  7. Preheat oven to 350°F (175°C) and bake for 10 minutes, or until the tops are shiny and cracked. Cool completely on the baking sheet to allow the fudgy center to set.