From the Kitchen Window column

These days, you really need to have a few gluten-free options at any bake sale (keep in mind that it's the whole process, not just the ingredients, that must be flour-free). These flourless cookies are rich and chewy, packing a powerful punch of chocolate. Try sprinkling coconut or sweetened dried cherries on top before baking to add another flavor. I got this recipe from RecipeGirl.com, which writes that it was adapted from New York baker Francois Payard's Chocolate Epiphany.

Makes 30 cookies

3 cups confectioners' sugar

2/3 cup unsweetened Dutch-processed cocoa powder

1/8 teaspoon salt

1 tablespoon pure vanilla extract

2 to 4 large egg whites, at room temperature

1 1/2 cups semi-sweet chocolate chips

Preheat the oven to 350 degrees.

Set aside two baking sheets lined with parchment paper.

In a large bowl, whisk the confectioners' sugar, cocoa powder and salt until blended.

Whisk in the vanilla and egg whites starting with just 2. Beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter. If it seems too thick, add another egg white — then a fourth one if it still seems too thick.

Stir in the chocolate chips.

Scoop tablespoons of the batter onto the prepared baking sheets. Leave enough space between each cookie for them to spread, and avoid making them too big or they will be tough to remove from the parchment paper.

Bake for 12 to 14 minutes, until the tops are glossy and lightly cracked.

Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, remove from parchment paper and store in an airtight container for up to 3 days. [Copyright 2012 National Public Radio]