July 29, 2009
Our friend's birthday was the other day, and we celebrated it the good ole' SF way with oysters from Tomales Bay and guava cake from Yasukochi's. However, no birthday is complete without chocolate (obviously!)....so of course we also had to throw some of that into the mix as well :) In searching for her special chocolate treat, I came across a chocolate cookie recipe that had the description, "made without butter or flour, these dense and chewy cookies will satisfy even the most intense chocolate craving." Ummmm, he-llo!
Despite the simplicity of the recipe (5 ingredients total!), I actually had a fairly challenging time rolling the batter into balls because it was so gooey in the beginning with the melted chocolate. It wasn't until the dough had been left out at room temperature for a while that it began to harden, making it much easier to handle. As you can see in the first picture, half are rolled in powdered sugar and the other half are plain. Although both were equally delicious, I think the powdered sugar ones look a little more festive, what'd ya think?
The end result was exactly how the recipe described it. Chewy and crisp on the outside, soft and dense in the center. You also get bits of chocolate chips in every bite, which is a nice little addition. Too much chocolate never hurts, right? ;) These are VERY dangerous with milk...or in my case, on a picnic with oysters, sausages, chips, chicken salad, guava cake and beer :D
Deep Dark Chocolate Cookies
Adapted from Bon Appetit, June 2008
Makes about 24
1 1/2 C bittersweet chocolate chips
3 large egg whites, room temperature
2 1/2 C powdered sugar
1/2 C unsweetened cocoa powder
1 T cornstarch
Preheat oven to 400. Melt 1 C chocolate chips in glass bowl in microwave, stirring once, about 1-2 minutes. Cool slightly.
Using an electric mixer, beat eggs whites in large bowl to soft peaks. Gradually beat in 1 C sugar. Continue beating until mixture resembles soft marshmallow creme. Mix 1 C sugar, cocoa, and cornstarch in medium bowl to blend. Add dry ingredients to meringue, stirring until mixed. Add lukewarm melted chocolate and chocolate chips (dough will become very stiff after a couple of minutes).
Place 1/2 C sugar in bowl. Roll 1 T dough into ball; roll in sugar, coating thickly. Place on baking sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and top is slightly cracked, about 7-8 minutes.