KITCHEN TO KITCHEN
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KITCHEN TO KITCHEN
2008 Holiday Cookie Contest Recipe: Lava Rocks
J.G., Stevensville, MI
Trying to create a low-fat chocolate cookie for years, this is what I came up with after several years of trying. Kids don't realize how light it actually is.
ACTIVE TIME: 25 minutes
TOTAL TIME: 50 minutes
TO MAKE AHEAD: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Makes 2 dozen cookies.
2 1/4 cups sifted confectioners’ sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
Generous pinch of sea salt
3 large egg whites
3/4 teaspoon vanilla paste or 1 teaspoon vanilla extract
7 ounces (about 2 cups) pecans, chopped and toasted
1 1/2 ounces bittersweet chocolate, grated
4 teaspoons cocoa nibs
1. Preheat oven to 325°F. Line a baking sheet with parchment paper or a nonstick baking mat.
2. Thoroughly stir together confectioners’ sugar, cocoa powder, flour and salt in a large bowl. Beat in egg whites, one at a time, with an electric mixer on low speed. Add vanilla paste (or extract) and beat for 1 1/2 minutes on high speed, scraping down the sides of the bowl several times. Fold in pecans, grated chocolate and cocoa nibs until evenly incorporated.
3. Spoon the dough by heaping tablespoonfuls onto the prepared baking sheets, about 2 inches apart.
4. Bake in the center of the oven until dry and glossy on the surface but soft in the centers when pressed, 15 to 17 minutes. Let cool on the baking sheet for 5 to 10 minutes. Leaving the cookies on the paper or mat, carefully transfer them to a wire rack to cool completely, then remove the cookies from the paper or mat.
NUTRITIONAL INFORMATION: Per cookie: 119 calories; 7 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 15 g carbohydrate; 2 g protein; 1 g fiber; 13 mg sodium; 62 mg potassium.
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| USER COMMENTS — Add Your Comment |
I made these cookies this morning, as I was impressed by the recipe requiring no added fat. They were crisp, chocolatey and light--yet substantial enough for my kids to finish most of them before lunch! You've got my vote.
Bill Mason, Brooklyn, NY |
What is a cocoa nib and where can you buy them? Thank you.
Kitchen queen, Pikesville, MD |
Cocoa nibs are pieces of cocoa bean. Try the baker section of any store or gourmet cooking store.
Ema, EGF, MN |
Again haven't tryed but will definately try when weather is cooler.
Chris Gregory, Tremont, IL |
Probably won't make these as I hate working with egg whites.
Sharon Potter, Keene, TX |
Cacao Nibs are perfectly roasted cocoa beans separated from their husks and broken into small bits. They are the essence of chocolate. Nibs add crunchiness and subtle chocolate flavor to baked goods and savory dishes. They make a great substitute for roasted nuts or chocolate chips, without added sweetness. Substitute semi-sweet chocolate chips if you can't find nibs. Good chocolate shops, Amazon, whole foods and some supermarkets carry them.
bill mason, Brooklyn, NY |
Yes, what is a cocoa nib? Also, can these be made ahead of time and frozen?
Elaine Brod, Waldwick, NJ |
Recipe says 119 calories per serving. Is that per cookie? How many cookies in a serving?
tracy, Vernon, CT |
Love chocolate and nut combination (have not tried as yet.
peggy thomasson, Eunice, NM |
I'd eat em too!
Connie Coe, Smyrna, TN |
Yes, they can be made ahead of time and stored frozen. Would recommend warmly them briefly before serving.
JG, Stevensville, MI |
Is the serving size 1 cookie only?
Beth U, New Albany, OH |
This recipe sounds yummy and so chocolaty! I will definitely try it.
pat suhr, Albuquerque, NM |
these cookies look and sound wonderful. I will be trying them soon. Thanks for posting them.
Debbie Van Houten, Chubbuck, ID |
LOVE these!!
Chea Hand, Greensboro, NC |
Love chocolate
Jane Erbeck, Cincinnati, OH |
These would be great for either company or the family will diffently be worth trying. I like the sound of the chocolate nibs addition.
Carol Brandt, Steelville, MO |
If you don't like working with egg whites buy the powdered ones-same result
Anne Peters, Manalapan, NJ |
This recipe will definitely be on the menu for my Christmas cookie-swap.
Denise G., Memphis, TN |
Made these and they are incredible! They even get better in time, which some cookies do not...(that is if there are any still left). Do make these!
deb, Fredericksburg, TX |
Can't wait to try these cookies, no mixer yet.
Becky McKinney, Pasco, WA |
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