Lava Rocks

5 Reviews
From: EatingWell Magazine November/December 2008

Strategy and operations director Josh Gitlin gave this low-fat cookie three layers of chocolate flavor with cocoa powder, grated bittersweet chocolate and cocoa nibs.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 2 1/4 cups sifted confectioners’ sugar
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons all-purpose flour
  • Generous pinch of sea salt
  • 3 large egg whites
  • 3/4 teaspoon vanilla paste, (see Ingredient Notes) or 1 teaspoon vanilla extract
  • 7 ounces (about 2 cups) pecans, chopped and toasted (see Tip)
  • 1 1/2 ounces bittersweet chocolate, grated
  • 4 teaspoons cocoa nibs, (see Ingredient Notes)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 325 °F. Line 2 baking sheets with parchment paper or nonstick baking mats.
  2. Thoroughly stir together confectioners' sugar, cocoa, 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, 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 the cookies, in batches, 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 pan for 5 to 10 minutes. Carefully transfer the cookies, on the paper or mats, to a wire rack to cool completely.
  • Make Ahead Tip: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
  • Ingredient notes: One tablespoon of vanilla paste is equivalent to 1 whole bean. Find it in specialty baking shops or online at thespicehouse.com.
  • ?To toast pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • You can find cocoa nibs (bits of roasted and hulled cocoa beans) at large grocery stores, gourmet retailers or online at chocosphere.com.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 120 calories; 7 g fat(1 g sat); 1 g fiber; 15 g carbohydrates; 2 g protein; 4 mcg folate; 0 mg cholesterol; 12 g sugars; 12 g added sugars; 5 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 0 mg iron; 13 mg sodium; 62 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 fat

Reviews 5

December 18, 2011
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By: olliebean
Strangest cookies ever, but they are great! These are by far the strangest cookies I have ever made. I had to read the recipe a few times to make SURE that I was reading it correctly!!! NO butter? 2T of flour?? The dough is not really a dough. Its thin with chunks of nut and chocolate in it. I also added some chocolate chips because I had them. I baked these on parchment paper for 17 minutes, and they puffed up nicely, and actually look like cookies! I thought they would spread out into a thin, sticky mess. They are going to be xmas cookies for friends, and I am sure everyone will love them. Great recipe. It seems weird, but just go with it and you will be pleased!! Pros: simple, no butter, hardly any flour Cons: small batch
December 15, 2011
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By: EatingWell User
Tasted delicious, but stuck to sheet horribly. Taste-wise, these cookies are delicious. However, I used the wax paper on a cookie sheet, and they stuck to those things like yellow on a lemon. I tried extracting them warm, then tried cool, but no real difference. My best luck was using my Silpat, but I only have one of those. Maybe spraying the wax paper or bare sheet with cooking spray would have worked better. Pros: Rich, chocolatey, crispy and gooey at once. Relatively easy to make. Cons: Runny batter, stuck to sheet terribly, grating the chocolate was a little bit of work.
January 06, 2011
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By: donna
Fabulous flavor and texture Wonderful rich chocolate and pecan flavor, satisfying chewy texture (they don't TASTE healthy!), easy to make, and held up nicely as holiday gifts because they aren't at all crumbly or fragile. I'll be making these year-round. Next year for the holidays I might dress them up with a skinny drizzle of white chocolate after they cool, or experiment with a stenciled powdered sugar dusting. They froze beautifully too. I hand-chopped the pecans and had to use Trader Joe's chocolate-covered cocoa nibs, which I realize added a smidge of decadence.
July 06, 2010
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By: EatingWell User
Well, I'm not sure if I did something wrong, but the batter was super thin. I ended up adding a bunch more flour and they were still thin, so I refrigerated them for about 15 minutes to help hold their shape in the oven. That seemed to work. They are yummy though!
December 06, 2009
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By: EatingWell User
These are fabulous! I just love them - I just finished the first batch and let them cool a bit and ate one with cold milk - delicious! When I chopped up the pecans, it looked like an enormous amount - but it wasn't. I think my family will love them too so I am going to take them to my daughter's home at Christmas :)

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