TRIPLE CHOCOLATE COOKIES
Provided by Bobby Flay
Categories dessert
Time 1h45m
Yield 2 to 3 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
- Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.
FLOURLESS TRIPLE CHOCOLATE COOKIES
These gluten-free triple chocolate cookies, made without flour, are quick and easy to make and will impress all the chocolate lovers in your life.
Provided by jamiebrooke5761
Categories Desserts Cookies Chocolate Cookie Recipes
Time 49m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
- Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
- Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
- Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
- Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
- Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 19.3 g, Cholesterol 0.4 mg, Fat 4.6 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 50.7 mg, Sugar 15.5 g
FLOURLESS CHOCOLATE COOKIES
These cookies have a delicate crispy and chewy texture and are packed with chocolate flavor!
Provided by krystal
Categories Desserts Cookies Chocolate Cookie Recipes
Time 55m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat egg whites with an electric mixer on medium-low speed until well combined and foamy, but not stiff, about 2 minutes. Beat in vanilla extract.
- Stir powdered sugar, 1/2 cup plus 3 tablespoons cocoa powder, pecans, and salt together in a medium bowl. Add to the beaten egg whites and stir with a spatula until just combined; the batter will look similar to brownie batter.
- Scoop mounds of the batter onto the baking sheets using a 2-tablespoon cookie scoop. Space the mounds several inches apart, so there are 6 on each sheet.
- Bake in the preheated oven until puffed, shiny, and cracked, 13 to 17 minutes. Cool on the baking sheets for 3 to 5 minutes. Gently peel the cookies off the parchment paper and move to a cooling rack. Repeat with remaining batter once the baking sheets have cooled.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 22 g, Fat 8.3 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 70.1 mg, Sugar 19 g
CHEWY FLOURLESS CHOCOLATE COOKIES
I haven't made these yet but they sound great. A suggestion that I read said cook possibly longer then 16-19 minutes. Recipe Source: Relish Mag
Provided by Ceezie
Categories Dessert
Time 31m
Yield 15 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F
- Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.
- Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely.
Nutrition Facts : Calories 114.8, Fat 5.6, SaturatedFat 0.7, Sodium 47, Carbohydrate 17, Fiber 1.6, Sugar 14.1, Protein 1.7
FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES
These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
- Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)
Nutrition Facts : Calories 381 g, Fat 21 g, Fiber 3 g, Protein 4 g
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