Recipe: Chocolate Brownie Heavens Cookies
These are possibly my favoritest cookies ever. They are definitely my *new* favorite cookies! And they are soy-free and dairy-free, although they do need eggs. What these make is a thin bottom layer of chewy brownie, with a thin arch of crystalline chocolate over the top. Without the walnuts they are incredibly fragile, but also super-delicious.
Chocolate Brownie Heavens Cookies
3 extra-large egg whites
½ teaspoon freshly squeezed lemon juice
1½ cups powdered (10X) sugar
¼ cup unsweetened Dutch-process cocoa powder
(Optional: 1-1½ cups unsalted raw walnut halves)*
1. Position a rack in the center of the oven and preheat to 325°F.
2. Put the egg whites and lemon juice in the bowl of a stand mixer fitted with the whip attachment. Make certain that there is not even a drop of yolk in the egg whites, and be sure the bowl is immaculately clean. Whip on low speed for 2 minutes, then on maximum speed until stiff peaks form, about 5 minutes.
3. Sift the sugar and cocoa powder into the bowl together, then fold into the batter with a rubber spatula until the batter is smooth and shiny.
(Optional: Fold in the walnuts, until they are well coated with the batter.)
4. Grease two cookie sheets. Drop heaping tablespoons of dough ½ inch apart.
5. Bake until the outside has crisped and the bottom starts to pull away, 15 to 20 minutes.
6. Remove the cookie sheet from the oven. As soon as the cookies can be moved, use a spatula to transfer them to a rack and let them cool.
Enjoy the cookies right away, or store when completely cool in an airtight container at room temperature for up to 1 week.
* Me, I prefer them without the walnuts. But then I prefer my brownies without walnuts, too.
Chocolate Brownie Heavens Cookies
3 extra-large egg whites
½ teaspoon freshly squeezed lemon juice
1½ cups powdered (10X) sugar
¼ cup unsweetened Dutch-process cocoa powder
(Optional: 1-1½ cups unsalted raw walnut halves)*
1. Position a rack in the center of the oven and preheat to 325°F.
2. Put the egg whites and lemon juice in the bowl of a stand mixer fitted with the whip attachment. Make certain that there is not even a drop of yolk in the egg whites, and be sure the bowl is immaculately clean. Whip on low speed for 2 minutes, then on maximum speed until stiff peaks form, about 5 minutes.
3. Sift the sugar and cocoa powder into the bowl together, then fold into the batter with a rubber spatula until the batter is smooth and shiny.
(Optional: Fold in the walnuts, until they are well coated with the batter.)
4. Grease two cookie sheets. Drop heaping tablespoons of dough ½ inch apart.
5. Bake until the outside has crisped and the bottom starts to pull away, 15 to 20 minutes.
6. Remove the cookie sheet from the oven. As soon as the cookies can be moved, use a spatula to transfer them to a rack and let them cool.
Enjoy the cookies right away, or store when completely cool in an airtight container at room temperature for up to 1 week.
* Me, I prefer them without the walnuts. But then I prefer my brownies without walnuts, too.