4-Ingredient Chocolate CookiesPosted: May 14, 2013 | |
The weather forecast for the rest of the week reads as follows: today, high of 29; tomorrow, high of 27; Thursday, high of 28. After a freezing cold winter, this is bliss. I have spent all my free time in parks recently, and have already consumed about a bazillion ice creams. I don’t really want to be faffing about in the kitchen when it’s hot inside my un-air-conditioned apartment.
But these cookies are so easy; the only trick is to make sure that once they’re in the oven, you watch them carefully (see below for evidence of cookie death). You want the edges crispy and just set. The insides will be chewy, like a meringue-brownie combo. They’re sturdier than they look; fine fare for a picnic. Or an ice cream sandwich, perhaps?
Crispy, Chewy Chocolate Cookies (adapted from 101cookbooks)
- 310g walnut halves, toasted and cooled
- 450g confectioner’s (powdered) sugar
- 60g unsweetened cocoa powder
- 4 egg whites
- 1/2 teaspoon salt
- a drop of vanilla extract
Preheat your oven to 160C and line your baking pans, or your one Soviet roasting tray, as the case may be.
Take the walnuts and chop coarsely. Set them aside. Then mix together the powdered sugar, cocoa powder and salt. Stir in the walnuts. Then add the egg whites and vanilla, and mix it all well. It may look weird and gloopy at this point, but that’s just fine. OK, then, in about 2-tablespoon amounts, drop the cookie batter onto the baking sheets. Leave lots of room between the cookies, as they’ll spread a lot.
Bake the cookies for between 12-15 minutes, until they’re glossy and crack a bit on top. Once they’re cooked, put them onto a cooling rack and let them cool completely (yeah, right).