Hmmm…I have to say that I kind of began this blog at the wrong time. I should have started it when I was making something like Beouf Bourguignon, croissants, or coconut cream meringue cake. In other words, I should have begun with something that shows I like a challenge. Then again, I suppose that sometimes I do prefer to eat something that isn’t terribly difficult to prepare. Take today for instance, when I could easily have made a blueberry galette and instead opted-because I couldn’t wait to go get butter-to make a recipe in which the extend of preparation entails stirring the ingredients together and throwing it into the oven.
1 teaspoon espresso powder, optional but good
1 cup cocoa powder, Dutch-process (European-style) preferred*
3 large egg whites
2 teaspoons gluten-free vanilla extract
*For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa
1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.
3) Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2″; a tablespoon cookie scoop works well here.
4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.
5) Remove the cookies from the oven, and allow them to cool right on the pan.
6) Yield: 16 large (3″) cookies.