Pavlova chocolate chips cookies (gluten free)

It’s entirely possible that you already have a recipe for classic gluten free chocolate chip cookies that you think is straight-up the best. But we can to tell you, that pavlova chocolate chips cookies are completely different from classic chocolate chip cookies.

Pavlova chocolate chips cookies will melt in your mouth. They are crispy from outside, but soft inside.

In case that you have left over egg whites, which happens quite often while cooking and baking we have a great solution for you. For this recipe you only need egg whites and not egg yolks. We have left over egg whites quite often, since everyone in the family like spaghetti Carbonara. Our carbonara recipe in particular, only calls for egg yolks. Mix the egg whites with few simple ingredients et voilà you have a different style of cookies. 

Ingredients

Dry ingredients

 375 icing sugar

2 teaspoons of maizena

80g of non-sweet cocoa

Pinch of salt

 Wet ingredients

4 big egg whites (120g)

1 teaspoon of vanilla essence

½ teaspoon of white wine vinegar

160g chocolate chips

Directions

Pre heat oven to 180 degrees.

1. In the bowl of your electric mixer (or with a hand mixer), mix dry ingredients together – icing sugar, salt, cocoa, maizena, salt. Add egg whites and beat until ingredients are well incorporated and smooth.

2. Add vanilla essence and vinegar and beat well.

3. Fold in part (3/4) of chocolate chips. Sprinkle the rest of chocolate chips on the top of each cookie.

4. Spoon batter on a baking sheet and sprinkle the rest of chocolate chips on the top of each cookie. Bake for 15 mins.