So here is part 2 of my baking adventure!
Did I mention I was in a new home? We moved to Astoria last month. So far it’s been really nice here! People are friendly here, the weather has been pretty nice so far. We supposedly get more storms so that’s awesome! We are in 3 times the space which is crazy. but awesome.
Most people who have lived here a while say we get a lot of rain and it gets depressing. And I say well, we live in Oregon.
So back to baking. The other chocolate recipe I made was Flourless Fudge Chocolate Chip Cookies.
A total hit with people!
For this one I did use my FABULOUS Kitchen Aid Mixer. I love that appliance!
WHisk together 3 cups pwderews sugar, 2/3 cup unsweetened cocoa powder, and 1/8 tsp salt.
One of my fav things in my kitchen utenisl drawers are the Demarle measuring cups and spoons. First they are blue, second they are magnetic and stick togehter in the drawers and third they have a Dash, Pinch, and Smidgen measurement! A dash is 1/8 tsp! Did you know that?!
Whisk in 1 Tbsp Vanilla (Store bought is fine) a 2 egg whites at room temperature.
In my years of baking expereince I have learned some things. One is that notheing is better at sepperating egg yokes and whites than the egg shell itself. Seriously.
Also that when a recpie gives speific directions its for a reason and should always be followed. And whena recipie gives specific directions its for a reasone and doesnt’ always have to be followed.
It really comes down to knowing why it calls for one thing and not another. Or why it’s in a certain order, or someting has to be a certain temperature or consistancy. In this recipie, room temperature eggs go into the batter smoother, and the egg whites only because it creates a divinity type hard shell on the cookie. which is FABULOUS!!
My real advice is to bake a lot. Baking is chemistry, and you need to know the ingredients. It’s not like cooking where you can add, take away and change a lot of things. You need to be more careful and more precises on measurements or htingsh wotn turn out right.
COntinuing on… Beat until hte batter is moistened. You;re looking for a brownie-like substance. Thick and fudgy! If it’s too thick add another egg ehite.
PARCHMENT PAPER YA’LL!!!
Scoop 1 Tablespoon full, leaving room. These cookies spread to a perfect circle, which is awesome cause I am horrible at perfect circles. and they spread big so don’t make the cookies too large!
Bake at 350 degrees for 10-12 min! OR until the tops area glossy and slightyl cracked.
I realized when i was all done that i had too much egg white, I added a third egg, so they were much crisper than I like. But if you like crisp cookies then it would be fine with you!
You are really gonna want a glass of ilk with these. Plus…no gluten!!!
I’m gonna post both recipies here on the bottom, since I forgot yesterday.
Chocolate Zucchini Bread
2 Cups Sugar
1 Cup Oil
3 tsp Vanilla extract
2 1/2 Cups all-purpose Flour
1/2 Cups Baking Soda
1 tsp Salt
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/4 tsp Baking Powder
2 Cups shredded zucchini
In a large bowl, beat sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to parchment lined loaf pans.
Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.
Flourless Fudge Chocolate Chip Cookies
3 Cups Powdered Sugar
2/3 Cup Chocolate Cocoa Powder
1/8 tsp. Salt
2 to 4 large egg whites, at room temperature
1 Tbsp. Vanilla Extract
1 1/2 Cups Chocolate Chips
Preheat oven to 350 degrees. Set aside 2 baking sheets with parchment paper.
In a large bowl, whisk together the powdered sugar with cocoa powder and salt. Whisk in vanilla and egg whites starting with just 2. Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white.
Stir in the chocolate chips. Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread. Bake for 12-14 minutes, until the tops are glossy and lightly cracked. Let the cookies cool completly on the baking sheet and store in an airtight container.