From Daryl aka Avery: I'm just back from New York after seeing my adorable son sworn in as a lawyer. Proud mama! He's so passionate about the law. He wants to start his career as a patent attorney. He adores intellectual property. He has hopes of becoming a judge. So much ahead for him.
But that has nothing to do with today's post regarding food.
Sometimes fans write me and share cooking experiences. Some share favorite recipes. Well, Nancy F. sent this cookie recipe to me a few weeks ago, and I had to make it. Had to! It called to me. Chocolate? Gluten-free? And I'd just happened to get a new package of Penzey's cocoa! That's like Kismet, isn't it?
These are scrumptious! They melt in your mouth. They're crisp, too. Amazing. And there are only a few ingredients which means anybody can make them. Promise.
By the way, Nancy found the recipe in a recent Good Housekeeping Magazine. April, I think. Thanks for sharing, Nancy.
CHOCOLATE VOLCANO COOKIES
From fan/reader Nancy Foust
(from “latest” GoodHousekeeping Magazine)
1# powdered sugar (3 cups)
3/4 c. unsweetened cocoa (I used Penzey’s)
1/2 tsp. salt
4 large egg whites, slightly whipped
1 teaspoon vanilla
1 -1/2 c. dark chocolate chips
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
In large bowl, whisk powdered sugar, cocoa and salt.
Whip the egg whites and vanilla to a gentle froth. Add egg whites mixture to the sugar-cocoa mixture.
Whisk together. Then fold in chocolate chips.
Drop “dough” by rounded tablespoonfuls about a 1-2” apart onto prepared cookie sheet. They will “merge” into each other a bit, so beware.
Bake 13-14 minutes. They’ll look set and crackly. Don’t overbake. Let cool on cookie sheets 3 minutes; then, with spatula, transfer to cool completely. Makes about 2 dozen cookies.
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