This week's recipe comes from Tracey Zabar's amazing cookbook, One Sweet Cookie. Lucky you - one reader will win a cookbook in our giveaway!
Enter to win Tracey Zabar's One Sweet Cookie by leaving a comment below. Share with us: what is your favorite cookie? Be sure to leave a correct email address, so we can reach you if you're the winner (email addresses are not posted with the comment). The winner will be selected randomly on 7/27/17 and the winner will be contacted by email and announced.
Shop here to get your own copy of One Sweet Cookie (or send one to a friend!).
Read below for a recipe from One Sweet Cookie, François Payard's Flourless Chocolate Cookies.
One Sweet Cookie
(Rizzoli)
By Tracey Zabar
Photo by Ellen Silverman
flourless chocolate cookies
François Payard
Chef Payard’s delightful cookies are slightly crunchy on the outside and have a soft, almost brownie-like interior. Pair a few with a cold glass of milk on a hot summer’s day.
• makes about 12 cookies
1⁄2 cup plus 3 tablespoons Dutch- process cocoa powder
3 cups confectioners’ sugar
Pinch of salt
2 3⁄4 cups walnuts, toasted and roughly chopped
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Place a rack each in the upper and bottom thirds of the oven and preheat the oven to 350°F. Line two half-sheet pans with parchment paper or silicone baking mats. Combine the cocoa powder, confectioners’ sugar, salt, and walnuts in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute. With the mixer running, slowly add the egg whites and vanilla. Mix on medium speed for 3 minutes, until the mixture has slightly thickened. Do not overmix it, or the egg whites will thicken too much.
With a 2-ounce cookie or ice-cream scoop, or a generous tablespoon, scoop the batter onto the prepared half-sheet pans, to make cookies that are 4 inches in diameter. Scoop 5 cookies onto each pan, about 3 inches apart so that they don’t stick when they spread. If you have extra batter, wait until the first batch of cookies is baked before scooping the next batch.
Put the cookies in the oven, and immediately lower the temperature to 320°F. Bake for 14 to 16 minutes, or until small thin cracks appear on the surface of the cookies. Switch the pans halfway through baking. Pull the parchment paper with the cookies onto a wire cooling rack, and let cool completely before removing the cookies from the paper.
