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Saturday, 13 June 2015

Chocolava is not enough!

Cocoa doesn't get any better so please click on this link to go to my YouTube video of this recipe.
These cookies are really easy to make and you don't need commercial baking equipment to get
perfect results. Using room temperature butter really allows the batter to be mixed by hand or with a mixer. If the cookie dough looks dry, do not worry as this is the way the batter is. The egg whites give these cookies enough moisture and they allow for the crispness on the outside while being soft and chewy on the inside. Without a doubt one of the tastiest cookies for children and adults alike. They were a big hit at my sister's, Marie-Terese and brother-in-law's, Kevin's garden party in Metchosin this past weekend.

Yield 44 cookies   (this recipe can easily be cut in half to make less cookies)

2 2/3 cups all purpose white flour

2 cups white sugar

2/3 cups brown sugar

1 1/4 cups cocoa

2 tsp. baking powder

1 tsp.  salt

1/2 cup butter - room temperature

5 egg whites

3 tsp. vanilla

2 cups icing sugar - reserve for dusting the scooped cookies

Into a large bowl or a mixer bowl sift the flour, baking powder and cocoa. There is usually unwanted lumps in the flour, baking powder and cocoa hence the reason for sifting. I use a wire mess strainer for this.

Add brown sugar and salt and mix well.
Add butter to the dry ingredients and mix the butter in until it disappears. 
Separate the egg yolks from the egg whites and save the yolks for another recipe.
Now add egg whites and vanilla and mix until the cookie dough becomes wet and almost comes together.
Don't be surprised if the dough looks a little dry. This is normal but it comes together when you start to scoop the cookies.

Pre-heat oven to 350° (176° C).
Place sifted icing sugar into a bowl. Roll dough into small balls or scoop with a small portion scoop as seen in the video and roll in powdered sugar to coat completely until the cookie is white. 
Place white cookies 1 1/2 inches apart on a cookie sheets lined with parchment paper. Bake for 12 minutes in a pre-heated oven. The goal is to have the cookies soft on the inside and done on the outside.
After removing the cookies form the oven allow to cool for a few minutes on the cookie sheet to set. Transfer to cooling rack or a large platter to cool.

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