
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
Gluten-free
From fan/reader Nancy
Foust
(from “latest” GoodHousekeeping Magazine)
Ingredients:
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
Directions:
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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Mmmm, chocolate chip meringue.
ReplyDeleteYep. What was amazing is they were flat! So tasty.
DeleteDaryl / Avery
LOL! My thought exactly, Libby! Chocolate meringues!!! YUM!
ReplyDelete~Krista
Very yummy!
DeleteDaryl /Avery
Congrats to your son and his proud mama! I want to grab one of these right off my computer screen they look so yummy!
ReplyDelete