Wednesday, January 5, 2011

You want this recipe.


Yes, you do. Not even kidding here. If you like chocolate, you want this recipe. And so, out of the goodness of my heart, I am going to give it to you. :)

These cookies are like... the epitome of fluffy, crispy-yet-chewy, chocolatey goodness. With the tiniest subtle mocha flavor. But, I will warn you. They are pretty sweet. In fact, maybe you don't want this recipe. Maybe I lied. Hmmm... Because these are kind of a love-'em-or-hate-'em kind of cookie. (And I, personally, love 'em.)

They're so easy, and so quick to make, and they turn out so... strange! But tasty.

Anyway, here's the recipe:

Chewy Chocolate Cookies
Ingredients
4 egg whites
2 1/2 cups confectioners' sugar
1 cup unsweetened cocoa powder
2 tbsp plain (all-purpose) flour
1 tsp instant coffee powder
1 tbsp water
1 cup walnuts, finely chopped
(Note: I guess the walnuts are optional, considering I've never once made them with the walnuts. The first time I made them we didn't have any walnuts, and they were so... interestingly delicious that way that I just never put them in the second, third, fourth, etc. times I've made these cookies. But I can see the walnuts balancing out the intense chocolate (and texture) of these cookies a bit. In fact, that's probably why these cookies always turn out so strangely for me. But delicious. So, they're probably good either way.)

1 Preheat the oven to 350 degrees F. (Or 180 degrees C. But NOT 180 degrees F. I made this mistake, which you'll hear about in a bit.) Line two or three baking sheets with waxed paper and grease the paper well. Whisk the egg whites until frothy.

2 Sift the sugar, cocoa powder, flour and coffee into the egg whites. Add the water and beat on low speed to blend, then on high for a few minutes until the mixture thickens. Fold in the walnuts. (Or, if you're me, don't.)

3 Place spoonfulls of the mixture 1 inch apart on the baking sheets. Bake in batches for 12-15 minutes until firm and cracked on top but soft inside. (Mmmmmmm!!!!)
Transfer to a wire rack to cool.

To tell you the truth, I'm finding it a little hard to write this post. Becuase I ate so much of the cookie batter, and so many of the cookies, that I'm kind of stuffed full and chocolated-out. If I was hungrier, I might be able to talk about the deliciousness of these cookies a little more heartfeltly. But they are wonderful.


(No. I had not redone my hair since my run. And I'm posting a picture. Why, you ask? Nooo idea.)

   Well... about the little oven, uh, mix-up. Well. You see. The cookbook I got this from (The Cookie and Biscuit Bible, in case you wondered) is British. (I got it form my friend Rachel. Yay, I can link her name now!) And so the measurements, ingredients (where the names vary) and temparatures are all written first in Metric, British... lingo, etc. So, I saw 180 degrees. And just kind of went with it. I never even thought about the fact that such a low temperature was strange. And so the first tray of cookies did not come out. (Obviously.) I was really confused, but luckily it hit me before I put in the second cookie sheet. So half of them turned out well. Although the others are tasty too. They are sort of the consistency of fudge.

Um, so your cookies should not look like this:

Yeah. Well.

Have a great rest of your Wednesday (*weep.* I typed Thursday, and then realized that was wrong.) and a wonderful rest of your week!

Love,

Stacey

2 comments:

hungryverbivore said...

I didn't know it was British! That's so funny! XD

Louis said...

They look good.
Louis