Thursday, February 13, 2014

60 Calorie, Gluten Free, Valentine's Day Decadence: "Chocolate Brownie Cookies" from Bon Appetit

These cookies are the perfect super-sweet treat to serve-up this Valentine's Day! I highly recommend using them to make ice cream sandwiches as their chewy, fudgey, meringue-like texture is an ideal venue for some vanilla, coffee or mint chocolate chip goodness. Heck use all three flavors. It is Valentine's Day, after all!

I really like this recipe but the cookies are verrrrrry sweet. My husband has a crazy sweet tooth, so he absolutely loved them, but I was like, whoa! If you make these with less sugar and like the results, let me know!

Unfortunately, the directions in Bon Appetit left a lot to be desired and lost an entire sheet of cookies in the process (grrrrr). Hopefully you'll have more fun making these when you follow my directions. 

Oh, another plus is that these cookies, despite being super sweet, only have only 60 calories and 2 grams of fat each, so there's that.

Chocolate Brownie Cookies from Bon Appetit Magazine 
Yield: 2 dozen or so
3 cups gluten-free powdered sugar (use any powdered sugar if you don't require gluten free foods)
¾ cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet or dark chocolate, chopped into bits
3 tablespoons cacao nibs, optional 

Preheat your oven to 350° and set a rack in the center. Line two cookie sheets with parchment. 

Whisk the powdered sugar, cocoa powder and salt in a medium bowl. Break up any large clumps you see but don't worry about sifting.

Add the egg whites, egg, chocolate and cacao nibs, stirring until well combined. Be sure to scrape the bottom of the bowl as you go so all the powdered sugar and cocoa powder are incorporated.

Spoon a heaping tablespoonful of batter per cookie onto the prepared baking sheets, spacing the cookies about 2 inches apart. Wet your fingers and use them to push the batter into a nice round shape if need be. These will spread out quite a bit, so the rounder you get the batter mounds the prettier the final cookie will be.

Bake in the center of your oven, one sheet at a time, for 12 minutes, rotating the sheet at the halfway mark. 

Carefully slide the parchment off the pan onto a wire rack and let the cookies cool and set up for 10 minutes without disturbing them. They will fall apart if you try to (re)move them too soon. Once they're firmed up, serve them or let them cool fully (I like them better at room temp) and store them in an airtight container for later enjoyment.