Thursday, October 8, 2009

The Baking Void - Flourless Double Chocolate Hazelnut Cookies


Sitting on the couch with our Stage Manager during rehearsal the other night, she bemoaned her lack of time for baking. Seeing as how I have a few nights off from rehearsal a week, and she has to be at every single one, I offered to fill her baking void. Because this is how I relax people! I bake!

I asked if she had any requests, crumble? Cake? "Cookies," she replied. I was more than happy to oblige. I'd seen a delicious looking recipe on The Bitten Word, and after the success of my last flourless-chocolate venture, I was dying to try a flourless cookie recipe.


These cookies are almost brownie-like in texture. Crackly on top, soft and chewy on the inside. The kind of chocolate you use makes a huge difference. I suggest Sharffenberger. Something not too sweet. One more thing of note, these cookies are gluten free. A great choice that will work for people with celiac disease or a wheat allergy. They're incredibly rich, hence, double chocolate!

Flourless Double Chocolate Hazelnut Cookies

adapted from The Bitten Word and Everyday Food

2 1/2 cups confectioners' sugar
3/4 cup cocoa powder
1 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped hazelnuts
4 large egg whites, room temperature

Preheat oven to 325 degrees. In a large bowl combine the sugar, cocoa, and salt. Next, add the chopped chocolate and hazelnuts. Mix in the egg whites and stir just until the mixture is well-combined and shiny.

Drop the dough in large spoonfuls onto a silpat or baking sheet lined with parchment, taking care to keep space in between the cookies. Bake for 20-25 minutes, until the cookie tops are dry and cracked. Let cool completely before you remove them from the sheets, otherwise they'll stick. Makes about 20 cookies.

2 comments:

  1. This sounds awesome! Also....I have not one, but TWO scobys!! Yay!

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  2. That's the great thing about scobys, they keep multiplying, like rabbits!

    ReplyDelete