Post by Loupy on Mar 6, 2018 21:06:54 GMT -7
FLOURLESS SPICED CHOCOLATE COOKIES
From: Bridget @ www.bakeat350.net/2018/03/flourless-spiced-chocolate-cookies.html?
{adapted from A New Way to Bake from Martha Stewart}
To say that these chewy, chocolatey, spiced cookies are irresistible is an understatement. I am going to have to remove myself from the house for a few hours in an attempt to forget about them...until I get home.
I made Martha's Flourless Double-Chocolate Pecan Cookies, but I added just a little twist. Remember when we were talking about turmeric the other day? Tumeric is not the only spice that's so good for us...cinnamon is, too! And cayenne! So, I added them both to the cookie dough.
The result is a bigger-than-palm-sized (just so happens to be gluten-free) cookie what is chewy, crunchy, chocolatey with just a bit of spice. It doesn't hit you over the head, but it's there.
Makes 11
Ingredients:
3 cups powdered sugar
3/4 cup Dutch-process cocoa
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
pinch cayenne pepper
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (some fine, some coarse)
4 egg whites, room temperature
Directions:
Place oven racks on top and bottom thirds of the oven.
Line two cookie sheets with parchment.
Whisk the sugar, cocoa, salt, cinnamon, and cayenne together.
Stir in the chopped chocolate and the pecans.
Add the egg whites, stirring until combined.
(No need to whip the whites before stirring.)
Use a 1/4 cup cookie scoop or measuring cup to dollop onto the prepared pans.
Bake for 25 minutes, rotating the sheets halfway through.
Let the cookies cool on the trays for 10 minutes, then remove to a wire rack to cool completely.
From: Bridget @ www.bakeat350.net/2018/03/flourless-spiced-chocolate-cookies.html?
{adapted from A New Way to Bake from Martha Stewart}
To say that these chewy, chocolatey, spiced cookies are irresistible is an understatement. I am going to have to remove myself from the house for a few hours in an attempt to forget about them...until I get home.
I made Martha's Flourless Double-Chocolate Pecan Cookies, but I added just a little twist. Remember when we were talking about turmeric the other day? Tumeric is not the only spice that's so good for us...cinnamon is, too! And cayenne! So, I added them both to the cookie dough.
The result is a bigger-than-palm-sized (just so happens to be gluten-free) cookie what is chewy, crunchy, chocolatey with just a bit of spice. It doesn't hit you over the head, but it's there.
Makes 11
Ingredients:
3 cups powdered sugar
3/4 cup Dutch-process cocoa
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
pinch cayenne pepper
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (some fine, some coarse)
4 egg whites, room temperature
Directions:
Place oven racks on top and bottom thirds of the oven.
Line two cookie sheets with parchment.
Whisk the sugar, cocoa, salt, cinnamon, and cayenne together.
Stir in the chopped chocolate and the pecans.
Add the egg whites, stirring until combined.
(No need to whip the whites before stirring.)
Use a 1/4 cup cookie scoop or measuring cup to dollop onto the prepared pans.
Bake for 25 minutes, rotating the sheets halfway through.
Let the cookies cool on the trays for 10 minutes, then remove to a wire rack to cool completely.
