Saturday, September 29, 2012

Double Chocolate Cookies

I am not going to say much about these cookies but WOW!!!  These are really amazing.  So quick to make. So few ingredients. Such a delicious end result.  They're crackly, soft, chewy,chocolaty all in one cookie. If you are looking for a very chocolate cookie, may I highly recommend these double chocolate cookies. 

The recipe makes 12 large cookies (size of my whole hand!). Next time I will make them using a teaspoon instead of a tablespoon.  Give yourself plenty of room on the cookie sheet as the batter is very thin and they spread a lot when baking.  Also, it is imperative to use parchment paper or a slipat liner as these cookies stick and need to be literally peeled off the paper.  May I just say again, WOW!!

Double Chocolate Cookies

3 cups confectioner's sugar, sifted

2/3 cup cocoa powder
1/4 teaspoon kosher salt
1 1/4 cups semi-sweet mini chocolate chips
4 large egg whites, at room temperature
2 teaspoons vanilla

Preheat oven to 350 (F).

In a medium bowl, whisk together 3 cups confectioner's sugar, 2/3 cup cocoa powder, 1/4 teaspoon salt, 1 1/4 cups mini chocolate chips. Set aside.
In a small bowl, stir together 4 egg whites with 2 teaspoons vanilla. Pour into the medium bowl filled with dry ingredients (from the first step), and use a rubber spatula to stir the ingredients together until well-combined. Don't worry if your batter looks too liquidy! This is normal.  It should have a sludgey, paste-like consistency. If your batter is still too liquidy (if it has the consistency of milk, it's too liquidy), keep adding 1 tablespoon quantities of confectioner's sugar until you have the right consistency.
Line a baking sheet with parchment or a Silpat and use a cookie scoop to spoon 2 tablespoons of batter on top of each other (if you want to make smaller cookies, just spoon 1 tablespoons worth of batter). Leave plenty of space between the cookies because they will spread.  Bake at 350 (F) for 14 minutes, or until the tops of the cookies are cracked, glossy, and flaky.
Rest the baking sheet on a cooling rack and leave the cookies on the baking sheet for 10-15 minutes. Once the cookies have set, use a metal spatula to turn them into the cooling rack to cool completely.

1 comment:

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