Wednesday, January 30, 2013

Chocolate weather {or another cookie recipe}

We are having chocolate weather. All I can think to serve for snack are chocolate chip cookies, hot chocolate, biscotti, mochas. Rain and snow and more rain {and maybe pregnancy} will do that to you. We have chronic wet feet. Big one stalls at the open van door while she musters the courage to face the rain again, leaving small one and I dripping - chocolate seems to be our only cure.

 The snow brought at least 30 minutes of outdoor fun. More than that for Abby - this was her first snow, small as it was. Her excitement was contagious when she realized she could eat the white powdery stuff all over the ground.

Almost contagious. Small one was unsure of the snow, and why she needed mittens, and a hat, and a coat. She thought momma was entirely overprotective with the winter clothing. Except the pink boots. Those could stay.

A morning of firsts, passed from daddy to daughter: snow angels, snow men, snow balls. All tiny due to the tiny snow. Perfect for tiny hands.

And when tiny hands turned red and became more cold than fun, momma was able to pass on fudgy warm cookies, like only-edge-piece brownies. They were so delightful {and devoured} that I must pass on the recipe.

Double Fudge Cookies

3 c or 375 g powdered sugar
3/4 c or 65 grams cocoa powder {best you can find}
1/4 t salt
2 1/2 c chocolate chips {I use the 70% cacao 'pound plus' bar from Trader Joe's and cut up what I need}
4 egg whites
1 T vanilla extract

Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper.

Mix powdered sugar, cocoa powder and salt in a medium bowl. Stir in chocolate chips. Mix egg whites and vanilla in a separate bowl. Add whites and vanilla to dry ingredients and mix with a fork(!) until batter is wet through.

Using a teaspoon {from your silverware drawer, not the measuring variety}, scoop small balls onto the parchment paper-lined cookie sheet, leaving plenty of space. These cookies double, even triple in the oven.
I know they look like little plops here, but magic happens in the oven.

Bake in center of oven for 13-15 minutes, until tops crack.

Remove cookie sheet from oven and allow cookies to cool on sheet for 3 minutes, then move parchment paper to a rack and cool completely before removing. I used a 'cookie spatula,' a small square silicone spatula - they picked up beautifully.

Makes two dozen cookies.

Did I mention they don't require flour, don't require beating egg whites until stiff, and would make the best ice cream sandwich on the planet??

Note for my glutenous friends: A friend made these for me and the girls as part of the funeral fare. Bookmark this recipe as an easy gluten free recipe if you don't have a gluten free kitchen - no need to buy special flour.

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