Wednesday, July 2, 2008

Crack Cookies

The recipe is actually named "Flourless Chocolate Cookies" but I call them "Crack Cookies", #1 because it's just funny, and #2 because the cookies almost look like they have a little chocolate shell over them that cracks toward the end of the baking yummy...and pretty too! Thanks Ny times!

In the New York Times today, there was a wonderful recipe. A sought after treasure...this recipe!

1/2 cup plus 3 tablespoons Dutch processed cocoa powder
3 cups confectioners sugar
Pinch salt
2 1/4 cups walnuts, toasted and coarsely chopped
4 egg whites, at room temperature
1 tablespoon vanilla extract

Preheat oven to 350F.
Line 2 baking sheets with parchment paper or silicone baking mats (baking mats are great).
Combine the cocoa, sugar, salt, and walnuts in the bowl of an electric mixer fitted with the paddle attachment. Mix on low for 1 minute. With the mixer on low, add the egg whites and vanilla. Mix on medium speed until the mixture is well blended. Do not overmix.
Scoop 2 oz of batter onto the prepared baking sheets which make cookies that are 4 inches in diameter. So space the cookies widely.
Put the cookies in the oven and lower the temp to 320F.
Bake about 15 minutes...until small thin cracks appear on the surface. Switch the pans halfway through baking.
Pull the parchment paper/baking sheet with the cookies onto a wire cooling rack.
Cool completely before removing the cookies from the paper/ baking sheet.


Anonymous said...

I had to laugh at the name of these and take a second look...thought I might be getting something I wasn't expecting...Ha Ha