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Heavenly Flourless Dark Chocolate Cookies
Chef Cody's cooking up a flourless dark chocolate cookie that gluten eaters and non-gluten eaters alike will love!
You know how dietary foods that leave out sugar, or butter, or flour never taste as good as the original recipes that have all the "bad" ingredients included?
Well, that's not the case with these guys! These flourless dark chocolate cookies are free of gluten, but full of flavor! They are wonderful!
So, if you know someone who loves a good cookie and can eat everything but the gluten, this is the recipe for them!
Heavenly Flourless Dark Chocolate Cookies
Ingredients
1 1/2 cups bittersweet chocolate chips
3 large egg whites (room temperature)
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 tbsp cornstarch
1/4 tsp salt
non-stick cooking spray
Directions
Preheat oven to 400 degrees F.
Spray large baking sheet with cooking spray, then line with parchment paper.
Melt 1 cup of the chocolate chips with a double boiler.
Using electric mixer, beat egg whites in large bowl until whites stiffen to form soft peaks.
Gradually beat in 1 cup of sugar.
Continue beating until mixture resembles marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in a medium bowl to blend.
On low, beat dry ingredients into meringue.
Stir in lukewarm chocolate and 1/2 cup chocolate chips.
Dough will become very stiff.
Roll (1) tbsp into ball and place on prepared baking sheet.
Repeat with remaining dough, spacing cookies about 2 inches apart.
Bake about 8177418996 minutes until cookies become puffed and tops crack. Be careful not to overbake!
Cool on sheets on rack for 10 minutes.
Transfer cookies to rack and let them cool.
As always, this, like all of our recipes, is available on our catering menu. Give us a call to cater your next event. You can reach us at 817-714-8996.
Brittle candies have been around for years and enjoyed by cultures all over the world. Here in the US, the most common variety is peanut brittle, but it's also commonly made with pecans and almonds in place of the peanuts. In the Middle East, pistachios are the nut of choice, and in parts of Asia, sesame seeds are used. Today, Chef Cody is cooking up a classic peanut brittle recipe that you're going to love. So grab the ingredients, hit play on the video, and we'll see you in the kitchen! Peanut Brittle Recipe Ingredients Unsalted butter -- enough to grease baking pan 2 cups sugar 1/2 cup water pinch of salt 1 1/2 cups salted peanuts (Approx 7 oz) Vegetable oil to dip spatula in for spreading Directions Butter a rimmed baking sheet and set aside. Stir together sugar, water, and salt in medium saucepan. Cook over high heat (without stirring) for about 3 minutes, until sugar begins to melt and turn golden in color. Continue to cook for about 10 minutes, stirring occasionally, until sugar has completely melted and mixture turns golden Amber. Remove pan from heat and stir in peanuts. Immediately pour onto buttered baking sheet. Using an oiled metal spatula, quickly spread mixture to 1/2 inch thickness. Let cool completely (about 15 minutes). Break into pieces, and enjoy! Store in airtight container for up to 2 weeks.
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