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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chocolate Cookies Recipe

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This recipe for Chocolate Cookies is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup Cocoa
2.5 cups Confectioners’ Sugar
Pinch of Salt
2 cups Walnuts, roughly chopped
1 tablespoon Vanilla extract
4 large egg whites
Directions:
Directions:
Preheat oven to 350°F. Line 2 baking sheets with silicone mats or use non-stick baking pans (pan - sprayed with Pam or greased).

In the bowl of an electric mixer fitted with the paddle attachment, combine the cocoa powder, sugar, salt and walnuts, and mix for 1 minute on low speed.

In another bowl, briefly whisk together the vanilla and egg whites. Increase the mixer’s speed to medium and slowly add the whites to the dry ingredients. Mix for 2 minutes. Scrape down the inside of the bowl.

Scoop 2 ounces (1/8 cup) of the cookie batter onto the prepared pan, leaving 3 inches between cookies, which will spread and flatten as they bake.

Place the baking sheet on the middle rack of the oven and immediately reduce the temperature to 320°F. Bake for 14 minutes, or until small, thin cracks appear on the surface and the cookies are firm to the touch. Allow cookies to cool slightly (not too long or they are difficult to remove from the pan) and then transfer them to a wire rack to finish cooling. Store the cookies in an airtight container.
Number Of Servings:
Number Of Servings:
2 Dozen
Personal Notes:
Personal Notes:
These are Gluten free. They are so light and crispy that they do not travel well.

 

 

 

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