Giveaway Deadline is tomorrow! Last chance to enter the #pfhtblog Blogiversary Giveaway is tomorrow, Sunday, 21 February at 11.59 PST! Scroll below for entry details.
I recently rekindled my love for Le Pain Quotidien, the sit-down experience of course. But I have a weak spot for sweets (isn’t it obvious?) and I generally purchase something at the bakery counter before my departure. Looking through the glass display of assorted pastries, tarts, and cookies, my eyes fell upon a stacked pile of crackled chocolate cookies with a sign that read “NEW Gluten Free Double Chocolate Chip Cookie.” I needed barely a thought and then promptly purchased the monstrosity.
I shared my acquisition with my roommate, and we were both instantly infatuated by this new treat. Cookies are an apartment staple for us, so I decided to make a replica, and this recipe was born!
Flourless and gluten free, egg-whites only and rich in cocoa, this is one decadent cookie! It’s got that epic craggle crust that’s characteristic of meringue-style cookies, and a rich fudgy interior that’s bursting with dark chocolate intensity. Long story short: crispy on the outside, chewy on the inside; no butter, no flour; a cookie with a hard to beat calorie to satisfaction ratio!
I’ll be pushing out more content shortly—and announce the giveaway winners!—as soon as I’m back in New York. I’ve been spending the past few days in Vail, Co for a few good ski days. I’ve been searching for some fresh powder, working on my mogul game and I’ve only fallen, oh… about 10 times. Wish me luck as I head into my last and final day!
- 2 egg whites
- 1 1/2 cup confectioner's sugar
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 3/4 to 1 cup chocolate chunks (or other mix-ins including assorted nuts; walnuts, hazelnuts, etc)
- (opt) 1/2 tsp vanilla extract
- Preheat oven to 325° F (~163° C). Line a baking sheet with silpat or parchment paper.
- In a bowl, whisk together dry ingredients: sugar, cocoa powder, salt.
- Stir in egg whites (and optionally vanilla) into dry ingredients until batter is well incorporated.
- Stir in the chocolate chunks or other cookie mix-ins.
- Drop balls onto prepared baking sheet (about 12-15) and bake for 14-17 minutes.
- Remove from oven and wait to cool before peeling off silpat or parchment paper. Enjoy!
- Easy recipe. No electric or stand mixer required---prep is done in minutes by hand!
- Best if enjoyed within 2-3 days; store in air-tight container.
- I added hazelnuts in my mix-ins for a chocolate-hazelnut flavor :)
#pfhtblog Blogiversary Giveaway Details
To qualify for the giveaway, complete one of the following options. Each option you complete between now and 11.59 PM PST of February 21, 2016 will earn you one entry for the giveaway! The winners will be notified and announced in a blog post to follow.
- Like or follow penny for her thoughts on 3 of the following platforms:
- Subscribe to the penny for her thoughts mailing list—look for “Stay In the Know” in the righthand sidebar—and leave a comment about what you’re hoping to read more of, or maybe something about yourself!
- Fill out this super quick questionnaire (it takes less than 3 mins!)
So you don’t beat the egg whites?