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Triple Chocolate Flourless Cookie




Source of Recipe


Chefmom


Recipe Introduction


This recipe was created by Chefmom in an attempt to duplicate a well known cookie.


List of Ingredients




Triple Chocolate Flourless Cookie

½ cup Heavy Cream
½ cup, (1 stick) unsalted butter, cut into slices
1/4 cup light corn syrup (Karo)
4 ounces semi-sweet chocolate, chopped

**2 cups (lightly spooned into the cup and leveled) Dutch Processed Cocoa

**1 1/3 cup Dutch Processed Cocoa (the remaining amount in a 8 oz container)
2 cups powdered sugar
1 tsp salt
1 ½ tsp baking powder

4 large sized eggs, separate two and set aside the two whites for whipping
1 cup granulated sugar

for the egg whites,
4 Tbsp granulated sugar

12 ounces, 2 cups chopped chocolate or chips



***NOTE**** If you are using regular cocoa, use the same amounts, but replace the baking powder with 1 1/2 tsp of baking soda and 1/2 tsp of baking powder."


Recipe





**Note: I used an 8 ounce container of cocoa. I lightly spoon the cocoa out of the container for the first part of the recipe. Then the remaining amount by my measuring is 1 1/3 cups approx. My testers measurements varied, which to me means that we all do measure ingredients differently.

In a small saucepan combine the cream, butter, and corn syrup. Have the chocolate in a heat proof bowl. In a mixing bowl, measure out the cocoa and set aside. Bring the cream mixture just to the boil, and stir to melt the butter. Pour over the chocolate and stir to melt. Then mix the cream/chocolate mixture with the cocoa using the paddle until a smooth, dough-like mass is formed. Scrape the sides and allow to cool to room temp. About 30-45 minutes.

Preheat your oven to 350°. Have ready, silpat covered or parchment covered sheet pans, or lightly sprayed pans.

In a bowl, sift the dry cocoa, powdered sugar, salt, and baking powder, set aside.

Lightly beat the 2 whole eggs and 2 egg yolks in a small bowl and slowly add to the cooled cocoa mass. Scrape the bowl and add the 1 cup of sugar. Beat until smooth, several minutes.

Meanwhile, in a small separate mixing bowl, beat the egg whites until frothy and starting to whiten. Add the 4T sugar gradually and beat to a glossy stiff peak. Not too stiff, you want it to be moist to fold in easily. With a spatula, take a small amount of the meringue and stir into the chocolate mixture to soften it. Fold in about half of the meringue and then fold in about half of the set aside dry ingredients. Then fold in the remaining meringue and dry ingredients.

Stir in the chopped chocolate or chips with the last additions.

Drop the cookies with scoop #50 or just with the two-spoon method. About 2T of batter. I have 12x18 sheet pans and I dropped them 4 x 3 for 1 dozen on each sheet. Bake in the center of the oven for 8 minutes, rotate the sheet pan and bake for another 4-6 minutes. To check for doneness, I picked the top off of one cookie and it was just to the point where it didn't look mushy inside. Cool on the sheet pans. They are quite delicate.

Approx. 3 dozen cookies.


***NOTE**** If you are using regular cocoa, use the same amounts, but replace the baking powder with 1 1/2 tsp of baking soda and 1/2 tsp of baking powder."