Sometimes I just get a chocolate craving like none other. The only way to make it go away is to EAT some CHOCOLATE!
I came across this recipe in Cara's blog [http://carascravings.blogspot.com/2007/05/choco-gasm.html]
I'm pretty sure this recipe originated from another WC Nestie/Blogger, so if it's you, let me know and I'll credit you! Anyway, I knew immediately I had to try it.
I was home alone, my husband was working nights, and went to the grocery store specifically for the ingredients - the fabulous thing is that now that I have them, there's plenty to go around for at least another impromptu batch!
And so here is this most fabulous recipe!!
2 1/4 cups confectioner's sugar
1/4 tsp salt
1 tsp espresso powder
1 cup cocoa powder (I used regular ol' Hershey's)
3 large egg whites
2 tsp vanilla extract
1. Whisk together the sugar, salt, espresso powder and cocoa.
2. In a medium sized mixing bowl, stir together the egg whites and the vanilla (I used my KA mixer on STIR).
3. Add the dry ingredients to the egg whites and mix at low speed for 2 minutes (I stopped halfway thru to scrape the sides of the bowl). The batter will seem dry at first, but will become shiny and smooth as it mixes. The dough is not your typical cookie dough, but actually resembles store-bought cake frosting.
4. Cover and refrigerate the batter for 3 hours. This process can be sped up by placing in the freezer for 1 hour, and then in the fridge for 1 hour.
5. Preheat oven to 350. Grease or line 2 baking sheets with parchment paper. Drop dough in ping-pong sized balls onto baking sheet a few inches apart. I used my mechanical cookie scoop thingee - if you don't have one, make sure you grease whatever spoon you use.
6. Bake for 12 minutes, reversing pans halfway thru.
7. Remove from oven and let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
8. Enjoy the rich, decadent goodness.
About 100 calories and 2 g fat each
Yield: varies - I got about 12 cookies out of the batter.