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