Tuesday, November 10, 2009

Flour-less Chocolate Cookies (baker unknown)

Ok on to a post of something better looking than a foot. Another one of the cookies that was entered in the easy category of the cookie contest was the flour-less chocolate cookies. They were nummy too.

Flour-less Chocolate Cookies

1/2 cup plus 3 tablespoons Dutch processed cocoa
3 cups powdered sugar
pinch of salt
2 1/3 cups pecans (toasted and coarsely chopped )
4 egg whites (at room temperature)
1 tablespoon vanilla extract

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the cocoa, sugar, salt and pecans in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 minute. With the mixer running, slowly add the egg whites and vanilla. Mix on medium speed for 3 minutes, until the mixture has thickened slightly. DO NOT OVER MIX.
With a 1-ounce cookie scoop or a generous tablespoon, scoop the batter onto the prepared baking sheets, to make cookies that are 2 inches in diameter. Space the cookies widely.
Put the cookies in the oven and immediately lower the temperature to 325 degrees. Bake about 15 minutes, or until small thin cracks appear on the surface. Switch the pans halfway through baking. Pull the parchment paper with the cookies onto a wire cooling rack. Cool completely before removing cookies from the paper.

(For the easy category these cookies seem a little complicated, but that's just me)

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