When I saw the recipe for these simple chocolate cookies several weeks ago I would have passed right by it if it hadn’t been on one of my favorite blogs, The Café Sucré Farine. The recipe contains no flour and it seems impossible that so few ingredients can produce a rich, chewy, melt-in-your-mouth, crispy on the outside, intensely flavored chocolate cookie. You can make the recipe in a matter of minutes and the only utensils you need are a bowl and a fork to stir the ingredients. Chris, the author of The Café Sucré Farine, is a gifted blogger who shares amazing recipes and photographs on an almost daily basis, and I am so confident in the success of her recipes that I wouldn’t hesitate making one for the first time for company.
I try to make cookies once a week so I have something to snack on and a little treat to take to my mom and a few of her friends. She was a wonderful cook and still appreciates a good homemade cookie to munch on with her afternoon tea. I think these are best with a glass of very cold milk.
- 3 cups powdered sugar
- ½ cup plus 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 2-1/2 cups chocolate chips
- 4 egg whites
- 1 tablespoon vanilla extract
- optional ingredients: dried cranberries, dried cherries, toffee bits
- Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Mix sugar, cocoa and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; mix with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat or batter will stiffen.)
- Drop batter by teaspoonfuls onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula. Cookies may be soft and fragile so proceed carefully to lift cookies and place them on racks to cool. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
Chris commented that these cookies are available at Whole Foods and that they are very expensive…not the case when you bake them at home. This cookie is not overly sweet and has an intense chocolate flavor that will satisfy any kind of chocolate craving. Next time I will try adding the toffee bits or maybe a few chopped hazelnuts.
The cookies are easiest to remove from the parchment paper if you let them cool on it. I slid the warm cookies on the paper off the pan onto my counter, cut another piece of paper, then baked another pan of cookies.
This post is linked to the following events:
Foodie Friday at Rattlebridge Farm