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Saturday, May 28, 2011

A gluten-free cookie that tastes great?
































How about a delicious chocolate chewy cookie? Located in downtown Chattanooga there is a great restaurant (Southern Star) that sells this amazing cookie. I have tried several recipes to find one that is the closest to their recipe, and that will produce these spectacular chocolate cookies.  They are so full of flavor; crusty on the outside and moist inside. Yep, this is the one.

3 cups walnut or pecan halves, toasted & cooled
4 cups powdered sugar
1/2 cup cocoa powder
1/2 teaspoon salt
4 large egg whites, room temperature
1 tablespoon vanilla extract

Preheat oven to 320 degrees. Line baking sheets with parchment paper or baking mats. Roast nuts and chop coarsely and set aside. Sift together the powdered sugar, cocoa powder, and salt. Stir in the nuts, then add the egg whites and vanilla. Stir until well combined.
Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for plenty of room between cookies.  Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.
Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes. Slide the cookies from the parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container.



2 comments:

Emily Dawn said...

Not sure where we went wrong ... a friend and I tried this recipe and ours turned out less like "moist inside" and more like "no inside!" We don't know where we went wrong! Ours are definitely crusty, but hollow on the inside, and they deflate when they come out of the oven. Also, the expand dramatically in the oven, in order to get cookies about 3-4 inches in diameter, we spooned only about 1 tbsp of mix. So far, only two have come off in one piece, but we are greasing the sheet for the next round.

Carlos said...

If your dough is a little runny, add 2 or 3 tablespoons of cocoa powder. The dough should be able to stand itself making a small mount. They will deflate as they bake and they will make a cookie that is almost 3 to 3.5 in diameter. Baking time depends of altitude of your location. Sounds like you should cook them for less time. Try baking for 10 minutes and let them rest on the tray for a while. They are so easy to make that once you get them to your liking, you will be making them a lot!

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