Chocolate Brownie Cookies - recipe question
Below is a GF recipe for chocolate cookies from Bon Apetite. I would like to make this for a dear friend who doesn't eat gluten. I cannot figure out if you are supposed to whip the egg whites or not. There is a comment posted with the recipe asking the same question, but it has not been answered. One commenter said the batter was too thin to maintain its shape as a cookie. What do y'all think? Any general observations on the recipe?
Chocolate Brownie Cookies
3 cups gluten-free powdered sugar
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 ounces bittersweet chocolate, chopped
3 tablespoons cacao nibs
Place racks in lower and upper thirds of oven; preheat to 350F. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14-16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).
Here is a link that might be useful: Chocolate Brownie Cookies