This morning I baked these delicious festive chocolate cookies to take to a friend's place later today. I chopped up a dark minted chocolate bar and crushed a couple of mint candy canes. These cookies turned out fudgier than the ones I've made in the past (something I was rather pleased with) because I had to add an additional egg white. I suspect humidity might have been the culprit, but two egg whites just didn't cut it this time.
1 1/3 cups icing sugar
1/2 cup cocoa powder, I used Hershey's unsweetened Special Dark
1/2 cup unsweetened coconut flakes, toasted
1/2 cup minted dark chocolate, chopped
1/2 cup minted dark chocolate, chopped
1/3 cup mint candy cane, crushed (about 3 medium)
*2 - 3 large egg whites, slightly beaten
Preheat oven to 350°F.
Combine the icing sugar, cocoa powder, coconut, chocolate and mint candy in a large bowl. When the dry ingredients are well combined, stir in the egg whites just until everything is evenly moist. *This time two egg whites weren't enough. I imagine this might have something to do with humidity. The cookie mixture was still dry and crumbly looking after I added the two egg whites, so I added a third. The batter then was runnier than usual; the reason I increased the oven temperature from 325°F to 350°F. The resulting cookies seemed nice and fudgy to me, so I might use three egg whites the next time I make these. :)
Drop by the heaping teaspoonful onto parchment or silicone lined cookie sheets.
Bake for about **8-12 minutes or until the tops have puffed up and cracked (they will deflate slightly as they cool). Cool these cookies completely before carefully peeling off the parchment or silicone mat. **I baked these in a counter top convection oven which tends to bake things faster. I would keep a close eye on these regardless which type oven is used as overbaking these can result in dry cookies.
I like to make these cookies in small batches because they seem tastiest within a day or two of being made.
Preheat oven to 350°F.
Combine the icing sugar, cocoa powder, coconut, chocolate and mint candy in a large bowl. When the dry ingredients are well combined, stir in the egg whites just until everything is evenly moist. *This time two egg whites weren't enough. I imagine this might have something to do with humidity. The cookie mixture was still dry and crumbly looking after I added the two egg whites, so I added a third. The batter then was runnier than usual; the reason I increased the oven temperature from 325°F to 350°F. The resulting cookies seemed nice and fudgy to me, so I might use three egg whites the next time I make these. :)
Drop by the heaping teaspoonful onto parchment or silicone lined cookie sheets.
Bake for about **8-12 minutes or until the tops have puffed up and cracked (they will deflate slightly as they cool). Cool these cookies completely before carefully peeling off the parchment or silicone mat. **I baked these in a counter top convection oven which tends to bake things faster. I would keep a close eye on these regardless which type oven is used as overbaking these can result in dry cookies.
I like to make these cookies in small batches because they seem tastiest within a day or two of being made.
1 comment:
Could I stop at 3? I have a serious weakness for the chocolate mint combo and I can already hear the scale groaning :-). Have a wonderful holiday. Blessings...Mary
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