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!
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!
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