As you can tell from my last post, I’ve been on a bit of a chocolate kick lately, and it finally culminated in me making these gloriously cocoa-filled cookies. I had them for the first time at the little cafe inside King Arthur Flour, and after the first gooey and chocolatey bite, I knew I had to try to make them at home. This plan was made much easier when I saw that the recipe for the cookies was actually posted on the KAF website, so I made them here with the addition of chocolate chips! I also used a blend of cocoa powders because I’d been looking for a good recipe to use the black cocoa I’d bought at the KAF gift shop when I was in Vermont, and since it’s incredibly potent, I used 1/4 cup of the black cocoa and 3/4 cup of regular dutch-process cocoa in this recipe. But feel free to use 1 cup of regular dutch press cocoa, yours will still come out very chocolately, they just might not look quite as dark as these.
And just a head’s up, when you first take them out of the oven they don’t really look done, but give them time to cool on the baking sheet and they will slowly develop a shiny top and small cracks. Be careful when removing them after cooling has completed, however, because their softness can cause them to tear if you’re especially rough. I’d recommend greasing your spatula to help make moving them off the parchment paper easier. Once you move these little guys onto a plate, their moisture causes them to stick together a bit, but they are so delicious and so SO wonderfully gooey, (they’re really like brownie cookies), that you will end up eating more than one anyway, so the cookies are really just saving you a trip back to the serving plate. How considerate!
And in celebration of all things combining both egg whites and cookies, the awesome and generous folks over at Sucre are giving away a 15-piece box of their Signature Macaron Collection. The macaroons from Sucre are handcrafted with delicate precision within their New Orleans kitchen; and with flavors ranging from Black Berry Lemon to Bananas Foster, it’s kind of almost impossible to pick just one kind to try. Thank goodness they’re giving away 15 of them! The giveaway is open to residents of the continental United States only. The winner will be chosen randomly and announced and contacted on June 11th. Also, this is the first time I am using rafflecopter for a giveaway, so if you have any difficulties with it please let me know. I want to make sure it works great for everyone!
Flourless Chocolate Cookies
- 3 Large Egg Whites if you're using small eggs from your own chickens, use 4
- 2 and 1/4 Cups Confectioner's Sugar
- 3/4 Cup Dutch Press Cocoa Powder You can just use 1 cup of Dutch Press Cocoa and eliminate the Black Cocoa if its too hard to find
- 1/4 Cup Black Cocoa Powder
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Espresso Powder
- 1 Cup Semi-Sweet Chocolate Chips
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a sheet of parchment paper on top of a baking sheet. Set aside.
- Mix together all of the ingredients except the chocolate chips until completely combined, scraping down the bottom and sides of the bowl. Then stir in the chocolate chips until evenly distributed. At this point, the texture of the dough should be about halfway between the consistency of cake batter and regular cookie dough.
- Scoop the dough onto the greased parchment paper baking sheet, making 1.5-inch circles. The cookies will spread a lot when you bake them, so give at least 4 inches of space between each cookie dough mound. Place the sheet in the oven and bake for 8-9 minutes.
- When you remove them from the oven, they may still look a bit wet, but let them sit and cool to room temperature on the baking sheet before attempting to remove them. Be careful when removing them after cooling has completed, however, because their softness can cause them to tear if you're especially rough. I recommend greasing your spatula to help make moving them off the parchment paper easier. Plate the cookies and serve immediately.