We’ve been busy over the last year redesigning our website, and one of the new things we are doing is picking a staff favorite item to feature on the site as well as in our print ads – for December, long-time staff member Chantel was selected (who is our Membership Coordinator and also works on the Front End at our Downtown store). She loves to cook and bake, and one of her favorite recipes features her staff pick of the month – Dagoba Fair Trade Organic Cocoa Powder. We thought it would be fun to tie that into the Sassy Sampler blog this month, so the recipe was an easy pick since Chantel had already chosen it!
These flourless chocolate cookies are scrumptious – they come together very quickly and contain no added fats (although plenty of sugar, so don’t get too excited about the basically fat-free status!). They taste like a meringue brownie – they are a delicate cookie that is packed with chocolate flavor and only contain a few ingredients. They are similar to the Triple Chocolate Cookies that I have blogged about before, but these are much easier to make and don’t contain any flour at all. Customers loved their flavor, and also loved their simplicity…and the fact that while they contain egg whites, you don’t have to whip them for this recipe!
One other new addition (to my blog) is that I have created a list of restaurants in town that offer gluten-free selections/substitutions. I urge anyone to comment on them and to offer suggestions to add to the list – you can either email me (address is located on the bottom of the About page) or use the form – most of the restaurants listed are ones that myself or my coworkers have personally eaten at so it is by no means a comprehensive list. You can find the PDF document (and places to comment) here.
Flourless Chocolate Cookies
adapted from www.kumquatblog.com
- 3 c organic powdered sugar
- 2/3 c organic cocoa powder
- 1/4 t sea salt
- 4 large organic egg whites, room temperature
- 2 t organic vanilla extract
- 1 1/4—1 1/2 c organic semi-sweet chocolate chips
- Preheat oven to 350°F.
- Line two rimmed baking sheets with parchment paper (and sprayed lightly with oil) or Silpat mats.
- In a large bowl, whisk together the powdered sugar, cocoa powder, chocolate chips, and sea salt.
- Stir in the egg whites and vanilla until the batter is well combined (if the batter seems too thin you can add more powdered sugar until it reaches school glue consistency).
- Spoon thick fudgy batter onto cookie sheets in 12 small, evenly spaced mounds (about 1 T). Chill for 5 minutes or so to keep them from spreading when they bake. Refrigerate remaining batter.
- Bake for 10-12 minutes or until the tops are glossy and lightly cracked.
- Slide the parchment onto a wire rack and allow to cool completely before removing from the sheet.
- Repeat steps 5-7 with remaining batter.
Cookies can be kept in an airtight container for up to three days and taste just like brownies!
There are many variations of this recipe on the web—you can use anywhere from 2-4 eggs (depending on how thick you want the batter—I definitely think the thicker the better) and some recipes use as much as 2 cups of chocolate chips. Nuts can be added to these cookies as well—hazelnuts, walnuts, or pecans would be a great choice.
1/3/13 – Since posting this recipe I’ve made a batch using Dutch processed cocoa powder. They turn out much darker (in color) and have a slightly richer chocolate flavor – give it a try if that is your preference!