Our recipe was chosen by Karen of Karen’s Cookies and Cakes. Page 56 of “Chocolate Epiphany” by Francois Payard. I will have to insist that anyone who enjoys making cookies and even those of you who don’t, take a trip on over to Karen’s site to get this recipe. It is quick. It is easy. It is …OMG….butter and flour FREE! The only added fat is from the wonderful toasted walnuts that you add to the mix of rich cocoa, confectioners sugar, egg whites, vanilla extract and salt. That’s it! Those are your ingredients. Whip up 12 4” cookies or 24 2” inch cookies in less than half an hour. There is no chocolate to melt. There is only one bowl to clean up. It just doesn’t get any easier to make a delicious, last minute blue ribbon cookie.
The flavor is rich chocolate. The texture is a thin layer of delicate crisp outer shell with a soft “brownie like interior”.
Wipe that drool from your chin! Get baking!
Great pick Karen – so easy and so good.
By the way, I know a good friend whose initials happen to be B.F. that would absolutely go wild over these super chocolatey treats. Yes…it’s you