Ok, so I'm not participating in the Chocolate with Francois baking challenge because, a.) I just don't have time and b.) no access to the cookbook. I had to make these cookies though...they looked like they would be right up my alley and I was right. The kids loved them too, we polished off the batch in one day. They're odd little cookies...like paper thin brownies..chewy which I wouldn't have guessed from their thickness. If you have a chocolate craving, these things are the real deal! I dare you to not eat them all as you remove them from the pan.
Flourless Chocolate cookies
Adapted from Chocolate Epiphany by Francois Paynard
• 1/2 cup plus 3 tablespoons Dutch-processed cocoa powder
• 3 cups confectioners' sugar
• pinch of salt
• 2 3/4 cups walnuts, toasted and coarsely chopped
• 4 large egg whites, room temp.
• 1 tablespoon vanilla extract
Place a rack each in the upper and bottom thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Combine cocoa powder, confectioners' sugar, salt and walnuts in the bowl of an electric mixture fitted with the paddle attachment. Mix on low speed for 1 minute. With the mixer running, slowly add the egg whites and vanilla. Mix on medium speed for 3 minutes, until the mixture has slightly thickened. Do not overmix it, or the egg whites will thicken too much.
With a 2 ounce cookie or ice scream scoop or a generous tablespoon, scoop the batter onto the prepared baking sheets, to make cookies that are 4 inches in diameter. Scoop 5 cookies on each pan, about 3 inches apart so they don't stick when they spread. If you have extra batter, wait until the first batch of cookies is baked before scooping the next batch.
Put the cookies in the oven, and immediately lower the temperature to 320 degrees F. Bake for 14 to 16 minutes, or until small thin cracks appear on the surgace of the cookies. Switch the pans halfway through baking. Pull the parchment paper with the cookies onto a wire rack, and let cool completely before removing the cookies from the paper. Store in an airtight container for up to 2 days.
I'm a 33 year old wife and mother. I love to read, cook, cross stitch and game. I have an unnatural obsession with the northern UK, although I have never been there. I like weird and interesting news stories. I'll probably bore you with pictures of my kids. Most of all I like to talk!