Monday, April 13, 2015
That's right, it's cookie week here on LL's and I couldn't be more excited. What could possibly be better than a whole week dedicated to cookies. Um, nothing. That's what.
I could go as far as to have cookie month or months. But, I decided that we might all go into a sugar coma if I did that. And well, that just wouldn't be good. So, cookie week it is.
I am beyond excited about the lineup that's in store for you this week. Cookie lover's rejoice and get your butter, sugar and ovens ready.
We're kicking cookie week off with a bang. A big, fat, fudgy, chocolaty bang. That's right!
We've all had chocolate cookies, whether it be chocolate chip, brownie, or some other variation. But I promise, you've never had a chocolate cookie like this. A flourless chocolate cookie. Skeptics be warned, flour is not needed in this recipe and it's definitely not missed.
What could possibly make this cookie any better. Well how about making it a rocky road fudgy cookie? One that's packed with roasted almonds, sweetened coconut and gooey, melty marshmallows.
This cookie, my friends, isn't for the person who enjoys the occasional cookie. Nor is it for one who faint of heart. This cookie, well, it's for a true, die hard, chocolate-feigning, cookie lover.
Go ahead. Make these babies and experience pure, chocolate bliss!
Rocky Road Fudgy Flourless Chocolate Cookies
4 Large egg whites
2 Tsp vanilla
1/2 Cup + 2 Tbsp dark cocoa powder
2 Cups powdered sugar
1/4 Tsp salt
1 Cup almonds, roughly chopped
3/4 Cup semi-sweet chocolate chips
1/4 Cup dark chocolate chips
3/4 Cup sweetened shredded coconut
1 Cup mini marshmallows
Preheat oven to 350. Line a baking sheet with a silicone baking mat or spray generously with non-stick cooking spray.
Combine cocoa powder, powdered sugar, and salt in a bowl and whisk to combine. Set aside.
Place egg whites in a medium bowl, using an electric mixer or whisk, whisk or beat the eggs until light and foamy. Fold in the vanilla. Add the cocoa mixture, chocolate chips, coconut and marshmallows and stir until incorporated. The batter will be extremely thick.
Using a large cookie scoop, about 2 tablespoons, scoop the dough on the prepared cookie sheet, leaving about 3 inches between the scoops. Place in the oven and bake for 12-15 minutes, until cookies are just set. Remove and allow to cool on the cookie sheet for about 5 minutes, transfer to a cooling rack and allow to cool completely.
Repeat with remaining dough.
Store in a airtight container.
Recipe source: A Lynsey original