I’m going to post about chocolate, again on Saturday, most likely. Because a friend from Matt’s old job just paid us $25 to bake him something for their company Christmas party. We thought it would be last Friday, so I made these flourless chocolate cookies. You can win any gift exchange or White Elephant situation with chocolate. Unfortunately (but fortunately) the party was cancelled due to ice and so I had to make a different chocolate indulgence today. It was hard, but I got through it.
These cold days beckon rich, dark, warm chocolate. One of my favorite things in the cooking world is the moment when you’re stirring hot cream into chocolate chips and you think it’s never going to melt the chocolate, but then suddenly, a rich pool of blackness forms in the center of the bowl and in about ten more seconds, the whole bowl is transformed into ganache. This happened, today, as I was making the ganache to go on top of my little brownie creation (to be posted this weekend!) and I found myself grinning like an idiot. Transforming something good into something even better is one of the perks of working with chocolate. It never fails to please.
Like these little cookie gems! Flourless, fudgy, dense, chewy and melty bits of chocolate throughout. My one and only friend with celiac disease will be so happy You’re welcome, Heather. I can’t imagine a world without flour, but if I had to, these cookies would be repeat visitors to my kitchen, for sure.
Flourless Double Chocolate Cookies*
makes about 2 dozen
2 1/4 cups confectioners’ sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup Dutch process cocoa powder
3 large egg whites
2 teaspoons vanilla extract
Preheat the oven to 350°F. Lightly grease two baking sheets. Stir together all of the ingredients till smooth. This is hard. The batter gets so gluey, you will be certain you have made a mistake. You haven’t. Just keep stirring. If I could do it over, again, I’d use a stand mixer. Scrape the bottom and sides of the bowl, and stir again till smooth.
Drop the batter-like dough onto the prepared baking sheets by heaping tablespoons.
Bake the cookies for 8 minutes; they should spread, although mine didn’t much, become somewhat shiny, and develop faintly crackly tops.
Remove the cookies from the oven, and allow them to cool on the pan.
*recipe from King Arthur Flour