Flourless Chocolate Cookies



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

Ingredients:
• 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

Directions:
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.

1 comments:

Mary, CookEatShare Author Support said...

I’d like to personally invite you to join the CookEatShare Author network. CookEatShare has had over 2.5 million unique visitors in 2009, and I think they will be interested in your content. Users will be guided to your actual blog, so this is a free way to increase page views and visitors to your site.

Please contact me at mary@cookeatshare.com for more information, to get unique link to claim and customize your profile. Please visit http://cookeatshare.com/blogs/apply for additional information.

Post a Comment

I love to hear from you...thanks for leaving a message!