Sunday, January 25, 2015

Fudgey Chocolate- Chocolate Chip Cookies (gluten free, Kosher for Passover)


A perfect cookie for a chocolate lover - there isn't any flour to come between you and your chocolate. 

This cookie is actually a very chocolaty-meringue cookie studded with chocolate chips and dried cranberries. The recipe is adapted from King Arthur Flour. By beating the egg whites until stiff the cookie will remain lighter and fudgier than the original version.  Baking is a bit tricky, the cookie needs to dry out, but not burn. A few cracks will begin to appear when they are fully baked and increase as they cool.  Do not remove from the parchment baking sheet until completely cooled. 

NOTE: you must bake these cookies on parchment paper. I found that once baked, remove the entire sheet (with the cookies on them) to a cooling rack. Don't attempt to move them off the paper until they are completely cooled. Store in single layers, separated from the next layer with waxed paper or parchment paper. 


Equipment:
Electric mixer
Scale, measuring cups, spoons, silicone spatula 
Parchment paper, baking sheets (3 if you have, otherwise allow the sheet to cool between batches)
cooling rack 
metal spatula 

Ingredients:
3 extra large egg whites
1/4 tsp kosher salt 
1/2 tsp cream of tartar (optional)
9 oz confectioners sugar 
1 Tbsp vanilla sugar 
3 oz (1 cup) good quality unsweetened cocoa
1 tsp instant coffee powder (if you are not a coffee lover, cut back to 1/2 tsp, the coffee does flavor the cookie and on the other hand, if you love coffee, use espresso powder) 
3oz (1/2c) chocolate chips (I used semi sweet, use your favorite) 
2 oz (scant 1/2 c) dried cranberries 

Procedure: 
1. Preheat oven to 350 degrees. Measure out ingredients. Line baking sheet with parchment paper. 
2. Beat the egg whites at medium high speed until stiff. Add the salt and mix in. Add the cream of tartar if you are using. 
3. Lower the speed and add the sugars in 3 additions. The mixture will become shiny and begin to look like melted marshmallow. 
4. Keep the mixer at slow speed and add the coffee and cocoa powder. Mix until well blended. 
5. Remove the beaters, scrape the beaters so that any batter falls into the bowl. You'll have a thick chocolate batter that will resemble thick frosting. 
6. Mix in the chips and dried cranberries by hand using a mixing spoon or silicone spatula. 











7. Using a tablespoon size cookie scoop, scoop 8-10 cookies, spaced 1- 1.5 inches apart onto the cookie sheet. 


8. Bake 8-10 minutes.The cookies will spread a bit and should not be shiny. Gently press the top of one or two of them, they should feel springy and firm, not "wiggly" or wet. If they are not springy, bake another minute or two. Be careful that they do not burn on the bottom. 

NOTE: the cookies will begin to have cracks while they are baking. The cracks will increase while they cool. The cookies will not completely harden, but rather retain a fudge-like consistency. 




9. Remove the entire sheet of parchment onto a cooling rack and allow the cookies to completely cool on the paper. Repeat with 2 more cookie sheets. Use cool sheets if you have them, otherwise, allow the cookie sheet to cool off before baking the next batch.

Slide a flexible metal spatula under each cooled cookie (one at a time) and move to rack. Let the cookies set for about 30 minutes until the chips are solid again. 





10. Store in a covered container, single layers separated by waxed paper or parchment paper. Or freeze them and serve semi-frozen (they are outrageous served this way).

Yield: approximately 2 dozen cookies 

While your at it, perhaps serve them with a scoop of ice cream...........



Other breadandbabka gluten-free chocolate dessert recipes you may like: Gluten free chocolate nuggets and