Flourless Chocolate Cherry Cookies
This recipe is based off the Chocolate Cookies recipe from pg57 of the Jan/Feb issue of Clean Eating Magazine. I deviated a bit in the flavor and mix in department, but by and large the recipe is the same.
The recipes in Clean Eating are generally highly nutritious and devoid of processed frankenfoods. It’s a bit minimalistic on some of the recipes. Often they don’t have equipment lists and sometimes the order is a bit wonky or assumes cooking knowledge or prep not described earlier in the recipe. I have to be sure to read the recipes very carefully and think critically about the order and prep necessary for each step. However, the food is tasty and healthy, so I’m still a fan. It recently went from quarterly to bimonthly and I couldn’t be happier.
6oz dark bittersweet chocolate or chocolate chips, at least 60% cacao
3 large eggwhites
1 1/2 cups sucanat, divided
1 tsp vanilla extract
1/3 cup unsweetened cocoa
4 1/2 tsp arrowroot powder
4 oz dried cherries
chef’s knife or utility knife
medium microwaveable bowl
flexible silicone spatula
electric handmixer with beater attachments
large metal or glass bowl
two metal teaspoons
silpats (or parchment paper OR non-stick cooking spray)
rigid spatula or other de-panning device
Preheat oven to 375 and prep your cookie sheets with either cooking spray, parchment paper, or silpats.
Mix together half cup of sucanat, cocoa, and arrowroot powder in small mixing bowl and set aside.
Chop chocolate coarsely (you can also use chocolate chips) and place in medium microwavable bowl. Microwave on high for approximately 2 minutes, stopping every 30 seconds to stir. Once chocolate is smooth, set aside.
[A few major lessons I learned the hard way about dealing with egg whites. When you are separating your eggs, be very careful that none of the yolk gets into the egg whites. If you get fat into the egg whites, they will NOT expand – no bueno. Do NOT use a plastic mixing bowl. Plastic is porous and can hold on to fats you mixed in it previously. Make sure your beaters and non-plastic bowl are meticulously clean as well, so that no trace fats are accidentally added from those either. Okay…sorry for the interruption. Back to the recipe…]
Place egg whites in large metal or glass mixing bowl. Using your electric mixer on a high speed, beat egg whites until they form soft peaks; gradually beat in 1 cup sucanat and continue beating until mixture appears creamy; add vanilla. The sucanat will not completely incorporate. There will be small flecks in your white, fluffy egg whites. Gradually beat in remaining sucanat/cocoa dry goods mix on low speed.
Gently stir in warm chocolate with silicone spatula [I know what you’re thinking: Wait – you said no fat in egg whites! Well, the egg whites are already expanded here, so you can add in the fat now]. Gently stir in cherries. Mixture will be thick, sticky, and have some color marbling.
Using metal spoons, place rounded tablespoons of batter onto prepped baking sheets about 2″ apart. Work quickly, because as the chocolate cools it gets firm again. When the batter gets too firm, it becomes difficult to drop on the pan. Don’t worry, though. Once you get them together and on the pan, the firmed up batter melts and bakes just the same as the other cookies.
Bake for 10 minutes. When the cookies come out they will be puffed up.
Cool on cookie sheets for additional 10 minutes, where the cookies will collapse down into peaks and valleys of deliciousness. Then transfer to racks to cool completely.
I thought the recipe looked familiar and decided to cruise around Epicurious to see if there was anything similar. Apparently, a similar chocolate cookie recipe was posted in SELF December 2008 (wow…what is with all these SELF recipes?). Then I zeroed in on the author’s name. François Payard.
The interwebz are amazing.