Chocolate Chewies

My latest baking class yielded some of the best cookies I can remember tasting in a long time! I've had a few of my friends request this recipe because I've been talking about how these cookies MAY just be some of the healthiest I've ever heard of! Here's why:

• NO flour is used
• NO butter or oil is used
• ONLY egg whites are used (no yolks at all)
• They are loaded with unsweetened chocolate
• They are full of walnuts (or any other nut you choose to use)

So, I'll argue that they are some of the "healthiest" cookies you can make without sacrificing flavor or texture. Granted, they contain quite a bit of sugar! They taste JUST like brownies! So, get out your digital kitchen scale (Don't freak out! They're easy to use and cheap.), and get baking! You're gonna love these!

Chocolate Chewies

2 lb. 14 oz. Powdered sugar (sifted)
6 oz. Unsweetened cocoa powder (sifted with sugar)
.5 oz. Salt
.5 oz. Vanilla extract
12 Egg whites
1 lb. 12 oz. Walnuts (or any other nut you choose)

In a bowl of a large mixer fitted with a paddle attachment (or I suppose you can use a hand mixer... it will just take a little longer!), combine the powdered sugar, cocoa powder, salt, vanilla, and egg whites.

Mix for a FULL 3 minutes on medium speed, then add nuts. Mix to combine. Using a cookie scoop, portion batter or parchment-lined cookie sheets, giving the cookies room to spread.

Bake at 400 degrees until the centers of the cookies are just set: about 12-14 minutes. Baking time will vary depending on the size of your scoop. A shiny, crispy coating should form on the edges of the cookies. Just like brownies, the cookies should be chewy in the middle and crispy on the edges when they are cooled.

*Remember, in my classes, I am learning to bake large quantities of cookies. This will make a lot of batter. Bake what you plan to eat. The rest of the batter can be poured into a resealable container or zip top bag and frozen. When you want to bake some more, thaw the batter partially and scoop some out to bake!

A Successful Week

I had another successful week. No really funny stories to tell! In my Fundamentals class, we planned to make Morning Glory Muffins and Banana Bread. As a class, we finished with more than enough time to make another recipe, so Chef Eddy allowed us to make something else. He chose Sweet Potato Muffins.

In my other classes, we made Chocolate Raspberry Tarts, 9 Grain Bread, and Pretzels. I didn't really enjoy the tart. I've never been a big fan of mixing fruit with chocolate. I like my chocolate unadulterated, thank you! But I had a great time decorating it! I chose not to use the gloppy glaze on the top. We've all seen a fruit-topped dessert with an unnatural clear goo on top. I've always been put off by seeing that. Now I'm even more against it. It's like a bucket of snot! Mommies have dealt with enough bodily fluid. No need to add it to fresh fruit to make it look "pretty!"

My bread class is wonderful. I've really been enjoying learning to shape dough. I don't feel unnatural at all, I think I just need a little more practice. The 9 Grain Bread was AMAZING! I need to get a commercial mixer for my kitchen because I don't know how I'm going to make these breads at home with such a tiny stand mixer! Pretzels were nothing special... just another method to learn.

Morning Glory Muffins: carrots, apples, raisins, pecans, and cinnamon

Finished Morning Glory Muffins

Banana Nut Bread

Sweet Potato Muffins (GORGEOUS!)

Chocolate Raspberry Tart (hazelnut crust, flour-less chocolate cake, chocolate raspberry ganache, topped with fresh berries) 9 Grain Bread

Soft Pretzels (topped with salt and cinnamon sugar)

Lime Tart and Sandwich Bread

Not too much to share from my next set of classes. People are beginning to get on my nerves... but I suppose that's only to be expected when an OCD-ish person gets paired with some lazy people! I'll just keep pluggin' along and let my work speak for itself! I'm so proud of what I learned Thursday: we made lime tarts with Italian lime meringue in my "Pies, Tarts, Teacakes and Cookies" class. (By the way, I'm open for suggestions as to what to call this class. I refuse to say or type that every time I want to tell someone about it!) In my "Breads and Rolls" class, we made a simple sandwich bread. I enjoyed the challenge of both classes! Here are some pictures:

Chef Jeffery ("Cheffery") demonstrating our tart dough

Rolling and placing my dough

Filled with fresh lime curd

Piping Italian Lime Meringue

My pretty baby!

My groups' tarts

Chef Becky demonstrating bread making

Yes, we use a special formula to create dough that is an ideal temperature...

My groups' rising dough

Finished product: DELICIOUS!