Eh. C'est la vie.
I found a recipe for flour-less chocolate cookies via Pinterest, and I've been waiting anxiously for my second midterm to be over so I could make them. The recipe advertised them as "chewy" and "gooey", which seemed like the perfect way to celebrate after several days of studying.
Well, maybe I did something wrong, but these cookies didn't have much chewiness or gooeyness, save for one small section in the center of each one. The outer edges, by contrast, were crumbly and ever-so-slightly crispy -- kind of like meringue. I don't like to complain about cookies, and truth be told, these were not half bad. But I do feel a little cheated on the chewiness and gooeyness.
Eh. C'est la vie. Encore.
Here's tonight's recipe, adapted very slightly from Recipe Girl, because I wanted to reduce the quantity of cookies and swap in a higher cacao chocolate.
Ingredients:
1 1/2 cups powdered sugar
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
2 large egg whites, at room temperature
1.5 teaspoons pure vanilla extract
1 cup chocolate chunks -- I chopped up at 72% cacao organic chocolate bar from Trader Joe's
Directions:
1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper (or silpat mats).
2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites and vanilla extract, and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white. Gently stir in chocolate chips.
3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
Well, that's all for now. One more midterm to go on Thursday. Wish me luck!
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