Searching for a surefire crowd-pleaser that's also gluten-free? You're gonna want to bake these SPECIAL DARK Flourless Fudge Cookies. Any recipe with HERSHEY’S SPECIAL DARK Chocolate Chips and HERSHEY’S Cocoa is bound to create an indulgent treat. Or, in this case, six dozen indulgent delights.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Blend powdered sugar, HERSHEY'S Cocoa and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Add egg whites and vanilla, mixing until fully incorporated. Stir in HERSHEY'S SPECIAL DARK Chocolate Chips. Using #40 scoop, drop dough 2 inches apart on prepared sheet pans.
Bake 10 to 15 minutes* or until set. Cool completely on sheet pans.
Step 1: Cookies will stick to parchment paper. Step 3: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.