T. Mike Fletcher
The original recipe for these really chewy, rich chocolate cookies comes from King Arthur Flour, but of course I had to put in my two cents. This gluten-free, almost fat-free cookie goes together quickly with a whisk and a bowl or a hand mixer and bakes up in minutes. Although they are good by themselves, they are better if you sandwich the cookies together with raspberry jam and sprinkle them with powdered sugar. The cookie is amazingly fudgey and moist and has quickly become a favorite.
2 1/4 cups powdered sugar
1/4 teaspoon salt
1 cup cocoa, Dutch process preferred*
2 teaspoons vanilla
1 teaspoon instant coffee or espresso powder
3 egg whites**
Raspberry jam as needed, preferably seedless
*Also referred to as European cocoa
**The whites should be from size large eggs
Preheat the oven to 350 degrees. Spray baking sheets with cooking spray or line the pans with parchment and spray the parchment—this is important or the cookies won't spread as they should.
Whisk together the powdered sugar, salt, and cocoa in a large bowl.
Stir together the vanilla and coffee. Add to the egg whites and pour over the dry ingredients. Whisk together (or use a mixer on low) to combine completely.
A #100 disher/scooper works well here, or drop the cookies by leveled half tablespoons placed well apart since they spread. I dropped 15 cookies on a half sheet tray, three across and five down so they had plenty of space. If you want the cookies to be evenly rounded, dip your finger lightly in cold water and push the dough lightly into a ball shape.
Bake for 7 minutes. They will be a little shiny and have faintly crackled tops.
Cool completely on the parchment or pan before removing them. They should peel off the parchment. Use a pancake turner to loosen them if necessary.
Sandwich two cookies together with a bit of raspberry jam. Sprinkle lightly with powdered sugar.
Yield: About 40 single 2 1/4" cookies, or 20 sandwiches.
For more recipes, visit pastrieslikeapro.com.
