FLOURLESS COCOA COOKIES
Glossy and near black in color, these intense, easy-to-make chocolate cookies are like a cross between fudge and the deepest of brownies -- and gluten-free to boot. We discovered them in "The Fearless Baker" by Erin Jeanne McDowell. A little cinnamon gives them a spicy complexity, but you can leave it out for a more purely chocolate flavor. Be sure to use bittersweet rather than semisweet chocolate, or they could end up cloying rather than balanced.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 20m
Yield 2 dozen cookies
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
- In a large bowl, whisk the eggs until well blended.
- In another large bowl, sift together confectioners' sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
- Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.
- Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 17 grams, TransFat 0 grams
FLOURLESS COCOA COOKIES
Whenever I'm called upon to make something gluten-free, I opt for classics that are naturally sans wheat flour--like Pavlovas, Macarons, Macaroons, and these flourless cocoa delights. These cookies are tender, delicately chewy, and incredibly chocolaty--if a brownie and a cookie had an affair, this would be their love-child. I like to add a sprinkling of flaky Maldon salt, because these are for grown-ups.
Provided by Erin Jeanne McDowell
Categories dessert
Time 25m
Yield 22 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In a medium bowl, lightly whisk the eggs.
- Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
- Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
- Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.
FLOURLESS HOT COCOA COOKIES
Flourless hot cocoa cookies are an easy one-bowl recipe with hot cocoa mix, marshmallow bits, and egg whites. Crunchy outside with a delightful fudgy center.
Provided by Culinary Envy
Categories Desserts Cookies Chocolate Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Grease parchment paper.
- Combine cocoa powder, white sugar, cinnamon, and cayenne pepper in a bowl. Mix in confectioners' sugar, egg whites, vanilla extract, and salt until the dough is smooth. Fold in marshmallows.
- Drop dough by rounded tablespoons onto the prepared baking sheets.
- Bake in the preheated oven, rotating halfway through baking, until edges are set, 10 to 12 minutes. Cool on baking sheets. Remove carefully, as centers are soft.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 17.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 58.5 mg, Sugar 15.7 g
HOT CHOCOLATE COOKIES
Using hot chocolate mix and marshmallow bits in the cookie dough really makes these cookies taste like hot cocoa. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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