Saturday, April 4, 2015

intense flourless chocolate cookies

I made crack pie for Easter dinner dessert and found myself with an insane amount of egg whites left over. Instagrammers suggested meringues or angel food cake, but I wasn't feeling it. These cookies did jump up at me after a quick web search.

A simple one bowl and whisk cookie. Powdered sugar, cocoa powder and salt get combined in a bowl, then egg whites and vanilla get added in. Finally, chocolate chips add another punch of chocolate.

Intense Fourless Chocolate Cookies
recipe via I heart eating

3 c. powdered sugar
3/4 c. unsweetened cocoa powder
1/4 tsp. salt
4 large egg whites
1 T. pure vanilla extract
1/2 c. semisweet mini chocolate chips

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, whisk together the powdered sugar with cocoa powder and salt. Whisk in the vanilla and egg whites just until the batter is moistened. Stir in the chocolate chips.

Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about 2 ½ ” of space between each cookie).

Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.

Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.

Comments on the blog post I found the recipe on were mixed. The recipe didn't turn out for some people. They were saying the batter was really thin and the cookies spread out all over the baking sheet. Figuring I would have to play with the measurements to get the batter right I was not very precise with my measuring of dry ingredients but I used precisely 120 g of egg whites, which should be the equivalent of 4 large egg whites. My batter was quite stiff and kept its shape when I scooped out tablespoon-sized mounds on my baking sheet.

My cookies baked in 10 minutes and kinda stuck to the parchement paper but I used a thin spatula to transfer them to a cooling rack. I got 24 cookies out of this recipe.

I personally loved these: they are intensely sweet and chocolaty, with a thin crisp shell, kinda like the top of a brownie, with a chewy/gooey center. My husband wasn't a big fan, had a few bites while the cookies were still warm and threw the rest of his cookie out.

I will make these again and play with flavoring. Mint extract would be awesome, so would espresso powder. I also want to try sprinkling crystallized ginger on top. I think it would cut the chocolate a bit and then, maybe, you'd get to eat more than one!

1 comment:

  1. Nice Information, your blog is sharing unique information...
    Thanks for sharing!!!


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