Clouds of Chocolate
Photography by www.PhotoRadiance.com
Amazing what you can create out of just a few simple ingredients. Truly wonderful and this cookie illustrates well what I love best about baking. In the most of life, 1+1= 2. But in baking, adding just a few ingredients together creates something far better than the sum of the total! What fun.
This week's cookie-venture comes from adding air and heat to egg white, sugar, chocolate and walnuts. No flour, no salt, no butter, results: outstanding!
The recipe produces a luscious, chocolatey, crisp yet chewy, light and tasty cookie. They're so light I call them “Clouds of Chocolate”. The only problem with the recipe is that it only makes about 18-20 cookies which are too easy to eat until they're all gone.
I originally found this type of cookie at Dick’s bakery on Meridian Ave in San Jose. For years my friend John from work would stop in there for the “fat free” cookies Dick’s makes. They sell out fast, so you have to get there early or you're out of luck. Fortunately for me, John was always most generous with sharing when he was lucky enough to get to the bakery before they sold out. They were delicious, so I just had to find a way to make them.
As usual I hit the Internet looking for a recipe and found this one at Dramatic Pancake Blog where the motto is “Everything can have drama if it's done right, even a pancake.” I've tested the recipe several times, tried several variations, and so far the original recipe is absolutely the best! An added treat is that they're quick and easy to make. Originally the cookie was called a meringue, but I call it clouds because it's so very light and has none of the gross over-sweetness of a typical meringue.
Mise en place for this recipe
Clouds of Chocolate Cookies
From “Never in the Kitchen When Company Arrives” by Theresa Morse, via Dramatic Pancake
Makes about 18-20 cookies, depending on size
2 (60g) Egg whites (I like to use a pure egg white product from the grocery store to reduce waste)
½ cup (100 g) Sugar
6 oz. (173g) Semi-sweet chocolate chips
½ tsp Vanilla
¾ cup (80g) Chopped walnuts
(See, just 5 ingredients!)
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- It's important that you do this first: melt the chocolate chips over a double boiler and set aside to cool to room temperature. You don't want to cook the eggs when you fold in the chocolate!
- Separate the eggs (if you're not using a pure egg white product) and store the yolks for use in a different recipe.
- Be careful with the whites so that the never come into contact with any oil.
- Beat the egg whites, slowly adding the sugar, until soft peaks form. Use a hand or stand mixer if you can, or a whisk if you don't have a mixer. This is where you add the air.
- Remove from the mixer and gently fold in the chocolate, nuts and vanilla.
- Drop on parchment lined cookie sheets. I use a standard cookie scoop, or you can use spoons.
- Bake for about 12 minutes. (This is the adding heat step.)
- Cool for 2 minutes on the baking sheet and then transfer to rack or plate.
- Eat and enjoy!
If you try the recipe, let me know how it works for you. I promise to read and reply to all comments. Thanks