Friday, January 15, 2010

Flourless Chocolate Cookies

I am not a chocolate fan...I mean it's okay, but not my favorite. I'd prefer a fruit pie or a vanilla cupcake with white frosting....or a deep fried pickle. However, Matt loves chocolate, so I'm always trying to satsify his "chocolate" tooth. I came upon this recipe in an amazing chocolate cookbook by Francois Payard called Chocolate Epiphany. I have made these cookies several times and fall in love with each new bite. They melt in your mouth and you want to eat them until your tummy hurts. If these were the only cookies I'd ever get to eat again for the rest of my life, I would be content. These cookies have turned a corner for me...a chocolate corner. I hope you love them as much as I do.

1/2 C plus 3 T (68g) Dutch-processed cocoa powder
3 C (350g) confectioners' sugar
Pinch of salt
2 - 3/4 C pecans (the original recipe called for walnuts...go the pecan route and you won't be disappointed), *toasted and coarsely chopped
4 large egg whites, at room temperature
1 T (15g) pure vanilla extract

  • Place a rack in the upper and bottom third of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

  • Combine the cocoa powder, confectioners' sugar, salt, and pecans in the bowl of an electric mixer 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. (pay very close attention...I did this once).
  • With a 2-ounce cookie, ice-cream 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 that they don't stick when they spread.

  • **Put the cookies in the oven, and immediately lower the temperature to 320 degrees F. Bake for 14 to 16 minutes, or until small cracks appear on the surface of the cookies. Switch pans halfway through baking.

  • Pull the parchment paper with the cookies onto a wire cooling rack, and let cool completely before removing cookies from the papter. Store in an airtight container for up to two days.
*To toast the pecans spread on a cookie sheet in a single layer; place on the middle rack in an oven preheated to 350 degrees for 10 minutes. Watch carefully and shake during baking several times. Nuts burn easily and you can smell when they are toasted perfectly. Let the nuts cool and coarsely chop - I use a knife b/c the toasting softens the nuts and my knife easily runs through them.
**I have never followed these steps and my cookies have turned out wonderful; except that one time I overmixed the batter.
This batter was so very yummy when I licked the spoon! Mmmmm!!!
The cookies turn out very beautiful. They'd be great wrapped up in some clear cell0phane with a cute ribbon and given as a gift.
This picture is a little blurry, but I love it. It really makes me wish I had a cookie in my hand right now!

Brown Sig

No comments:

Post a Comment