Eat with your Eyes. Be my guest: smell it and taste it and enjoy it.
Unfortunately I don’t have a lot of time to spend with you today, talking on and on about why I love these cookies, but I’ll be breif in saying this: they win.
My girls and I enjoyed them during our afternoon goûter . We sat outside in the shade surrounded by thousands of flowers (my father owns a plant nursery and we’re spending the summer visiting them, it’s like a mini Garden of Eden over here!) we drank some orange basil water (recipe to come soon) and satisfied our chocolate craving. It was one of those afternoons where I tell myself over and over, “Never forget this beauty, never forget the girls at this age, never forget the details of this life.”
I couldn’t keep Eden’s grubby little hands away from the goods (the 16 month old). Even after she’s had more than her fair share, every time I turned to take a picture she’d seize the opportunity and snatch another. It was all I could do to keep her from overdosing on chocolate and sugar.
The idea behind this cookie is to get a crusty shell with a soft gooey interior. Take the idea of a meringue, whipped egg whites, add a little bit of substance so they turn into a unique cookie, et voila! These beauties are born.
Next time I would leave off the coating of powdered sugar, they don’t need that extra layer of sweetness. But it certainly looked pretty, and what I did like was how the cookies matched this variegated leaf, like the leaf was also dipped in sugar before it grew.
So now that you’ve eaten with your eyes, it’s time to go eat with your mouth. Happy baking!
- 3 large egg whites, room temp
- 1¾ cups powder sugar
- ¾ cup raw cacao powder
- ¼ cup gluten free baking flour mix*
- 1 Tablespoon corn starch
- pinch of salt
- 1½ cups semisweet chocolate chips
- Preheat oven to 350 degrees. You’ll use 2 cookie sheets, generously spray both with non-stick spray.
- Melt 1 cup of the chocolate chips in a glass bowl placed over a pot of boiling water. Tend and stir the chocolate until it’s smooth, then remove from heat and let it cool slightly while you prep the rest of the batter.
- In a separate bowl, mix the dry: half the sugar, cacao, cornstarch, GF flour and salt. Set aside.
- In a mixer, beat the egg whites until they reach the soft peak stage. Slowly it add the other half of the sugar to the egg whites. Mix a moment more until it becomes glossier and thicker, like the marshmallow cream stuff.
- By hand, or on a low speed, combine the dry with the egg whites. Stir in the melted chocolate and remaining ½ cup of chocolate chips.
- This cookie dough is not like most you’re used to. It’s thick and somewhat stiff. Roll into balls about 2 Tablespoons worth and place on greased cookie sheet.**
- Bake for about 9-10 minutes, until they start to crack on the surface. Remove from oven, place the cookie sheet on a cooling rack and LET THEM COOL ON THE SHEET for 10 minutes. If you try to remove them right away they will fall apart in a goopy mess. They need time to finish baking and hold form.
- After 10 minutes it’s safe to remove them from the sheet and devour, or be more civil and let them cool a few more minutes on the rack sans the sheet.