someone just accused me of having a problem with dark skin because of my last post
seriously?! im not even going to call you out because 1 youre not worth it and 2 its REALLY not that serious…but no. i dont have a “problem with dark skin”. im half black you silly bitch! what sense do you make? LOL skin color is so irrelevant to me. i dont care if youre alabaster or coal black, if you are a good person thats all that matters. black is beautiful. white is beautiful. tan is beautiful. and pale is beautiful.
Nutella Chocolate Chip Cookies
Makes about 4-1/2 dozen
Prep Time: 5 minutes
Baking Time: 7 to 9 minutes
- 2 cups Nutella
- 2 egg whites
- 1/4 cup all-purpose flour (see note)
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper.
- Use a fork to blend the Nutella with the egg whites. Once it’s fully incorporated, mix in the flour, followed by the chocolate chips.
- Use a 1-1/4-inch ice cream scoop (or teaspoons), to shape the cookies into balls of batter, placing them on the parchment-lined baking shees as you go. There should be about 15 per sheet, with about 2 inches between them.
- Bake in the preheated oven until the cookies are almost dry, about 7 minutes. It’s ok (in fact, great), if they are still a bit doughy — they’ll continue to cook a bit out of the oven. Let them cool on the baking sheet for 5 minutes, and then transfer them to a cooling rack. Cool them at least until they are room temperature before serving.
Note:
For a gluten-free version of these cookies, add 1/2 cup unsweetened cocoa powder, instead of the all-purpose flour. They will be a thinner cookie, flattening out a bit more during the baking process. Still absolutely delicious, though!
