Beacon Hill Cookies
Not being a huge chocolate fan, I had my reservations about a flourless chocolate cookie. I was pleasantly surprised with the results - a deeply chocolatey flavor without being super sugary. In this recipe, it's all about the quality of the chocolate you use.
I realized while I was making these that they're not only chocolatey, they're also gluten and dairy-free. These make a decadent desserts for those folks used to eating applesauce-based sweets.
A few notes on this recipe:
- The percentage of cocoa in the chocolate will make a difference in the cookie's texture. I used a chocolate with 75% cocoa and the results were a crumbly meringue cookie. A lower cocoa percentage (like 65%) should produce a cookie that dissolves or melts in your mouth. The higher percentage cocoa makes for a drier cookie. (I used Cacao Barry 75% - Tanzanie)
- The weight of a typical large egg is 2 oz., of which 2/3 of that is the white. If you're using boxed liquid egg whites, you'll want to weigh out about 2.5 ounces for this recipe.
Beacon Hill Cookies
6 oz bittersweet or semisweet chocolate, cut in pieces
2 large egg whites, at room temperature
1/8 tsp cream of tartar
1/2 tsp vanilla extract
1/4 c sugar
3/4 c chopped walnuts
2 cookie sheets, lined with parchment paper or greased
- Preheat the oven to 350F. Position racks in the upper and lower thirds of the oven.
- Melt the chocolate in a heatproof bowl in the microwave on medium power for 2 to 2 1/2 minutes, or set the bowl in a skillet of barely simmering water. Stir frequently until the chocolate is almost completely melted. Remove from the heat and continue to stir to complete the melting. Set aside.
- Beat the egg whites with the cream of tartar and vanilla until soft peaks form when you lift the beaters.
- Add the sugar gradually, continuing to beat until the egg whites are stiff but not dry.
- Pour the nuts and all of the warm chocolates over the egg whites.
- Fold with a rubber spatula until the color is uniform. Do not let the batter wait.
- Drop level teaspoons of batter at least 1 inch apart on the cookie sheets.
- Bake for 10 - 12 minutes, or until the cookies are shiny and cracked, firm when you press them but still gooey inside.
- Rotate the sheets from front to back and top to bottom of the oven about halfway through the baking time to ensure even baking.
- Slide the parchment liners onto racks or transfer individual cookies from the pan with a metal pancake turner.
- Cool cookies completely. Cookies are best on the day they are baked but still delectable a couple of days later.
Makes about 30 2-inch cookies
May be stored, airtight, for 2 to 3 days.
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.