i know you've all seen this cookie before...but
THIS ONE IS A LITTLE DIFFERENT...
i've done them before, BUT i used Franscois Payard's Recipe and method. they are similar in taste, but i hate to say this recipe received better reviews. i'm not saying Franscois weren't absolutely delicious...i'm just saying these are DIFFERENT and to each his own.
these are more dense and thicker than the "Payard Cookie"...
and, as usual... i've added a touch of espresso and a little kick of cayenne.
these are more like intense little chewy crunchy lumps of chocolate coal.
they seem to hold up better and will package well for for your chocolate loving friends.
these are too easy to pass up...
the flourless chocolate fudge cookie is a must for that intense chocolate fix. it's definitely the chocolate lover's cookie. i know you have some gluten-free friends or there's always a gluten free person in the room and you don't want to leave them out. more and more people are going gluten free just for health's sake, so you better throw some of these delicious lumps of chocolaty goodness in your repertoire.
FLOURLESS CHOCOLATE ESPRESSO PECAN FUDGE COOKIES W/ fleur de sel
adapted from Desk Top Cook Book.com
3 cups powdered sugar
1/2 cup plus 2 Tbsp unsweetened cocoa powder
1/2 tsp fluer de sel or smoked salt.....plus more for sprinkles
3 large egg whites
1 Tbsp plus 1 tsp pure vanilla
2 cups toasted pecans
1/2 tsp espresso powder
1/4 tsp cayenne...optional
1/2 cup chopped dark chocolate
preheat oven to 350F degrees. line two baking sheets with parchment paper. give the parchment a LIGHT spray of non-stick spray or a quick swipe of the butter stick.
in a bowl of a stand mixer, mix powdered sugar, cocoa powder, espresso powder, cayenne and salt.
mixer on LOW, add egg whites one at a time. add vanilla.
HERE ARE THE 3 MAIN DIFFERENCES...
#1...mix on medium speed for 10-12 minutes until the mixture becomes slightly thick.
now...stir in the toasted pecans by hand. i went ahead and threw them in the mixer for a minute, then finished by hand. let the batter sit in the bowl for about 15-20 minutes...it will thicken.
#2...place on prepared sheet and let sit for another 15-20 minutes. i wanted to shoot the delicious dough so they sat for 25-30 minutes...this is how i got the "lumps of coal look" as seen in the 2 photos directly below.
#3...you've already done this, but there are only 3 egg whites not 4 like Payard's Recipe. this makes for a thicker dough.
sprinkle with smoked salt while they sit in waiting.
put sheets in the oven and immediately lower the oven to 320F. bake for 16-18 minutes, until outside looks cracked and shiny. cool on cookie sheets on wire racks for 10 minutes then move cookies to wire rack and cool completely.
IMPORTANT NOTE about removing cookies from parchment...as noted in post about the "Payard Cookie", these cookies stick to the parchment even if you give it a light spray. i do not recommend more spray.
when cookies are completely cool you need to carefully peel the cookie from the sheet. do not use even a "thin" spatula. it will mess up the bottom. just peel the paper slowly from the cookie.
raw dough (above) after sitting out 25-30 minutes. below is from same batch.
above is an example of the "Franscois Payard Flourless Chocolate Cookie". as you can see it is a much thinner, but still fabulous, cookie.
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