I’ll end cookie week with a photo of me and some of my pals at our annual cookie exchange and a recipe for a chock full o’ chocolate cookie.
These cuties are little chocolate bombs. They are dense and chewy, but not in the typical chocolate-chip-cookie-chewy sort of way. I love that they are butter- and flour-free. I made these once when I was young and wrote the recipe down on a card but failed to document where I found the original one. So, I can’t give proper credit where it is due.
2 large egg whites
1 cup sugar
6 T Garnet Dutch cocoa
1 1/2 cups medium-fine ground almonds (6 1/4 ounces)
1/2 t shortening
4 oz chocolate (your choice of sweetness)
Heat oven to 325 degrees. Beat egg whites in a clean bowl with an electric mixer until stiff. Continue beating while slowly pouring in the sugar. Beat until good and thick, a few minutes. Beat in cocoa and then stir in the almonds and mix until well blended. The batter will be very sticky.
Line a baking sheet with parchment paper. Spoon small mounds of the batter (3/4 inch) onto the parchment. Bake them for about 14 minutes. Let cool on sheet for a few minutes and then transfer to a cooling rack. Cool completely.
Combine shortening and chocolate in a double boiler or microwavable bowl. Melt together. Spoon a bit of chocolate on the flat side of a cookie. Top with another cookie. Press together gently and return to the cooling rack to harden. Store in an airtight container. I have not tried freezing these but I don’t see why it wouldn’t work.
Yield: about 30 tiny sandwich cookies