Finding a dessert recipe to suit a dinner guest’s particular food demands – no gluten, no grain and no dairy – was not so easy. I guess I could have served some fruit, but that would mean me being in the kitchen instead of me being entertaining. I wanted something I could make in advance and have ready to serve. I found this cookie recipe online and they looked pretty good. Why not?
Based on the idea that everything should be tried once, it’s nice to have the making of these cookies out of the way. Although they tasted good, they were a hassle to make. And reading some of the inane pseudo-scientific ideas about food that I came across while searching for this recipe was quite tiring. Next time: meringues. Probably.
If anyone wants to try these cookies out, please let me know how they worked for you. Mine ended up looking nothing like the picture that accompanied the recipe and there was nothing voilà about them. Any insight would be interesting.
Let’s see what happened.
Measured the icing sugar.
Measured the cocoa powder too.
Added the cornstarch.
Mixed the dry ingredients together.
Here’s a tip: if you haven’t remembered to take the eggs out of the refrigerator to get them to room temperature, they can be warmed by placing them in a container with some hot (not boiling!) water.
Stirred the eggs and vanilla together.
Measured the chocolate chips in advance.
Added the eggs and vanilla to the dry ingredients. Gave up mixing this with a spoon and used my hands.
Added the chocolate chips and kneaded them into the dough as quickly as possible so there was no melting. That was not too successful but patience won out. Plus I wasn’t going to give in.
Final cookie dough.
There was no dropping of dough onto the cookie sheet. Instead, I broke off chunks, squeezed them into ball-like shapes and placed them on the cookie sheet.
Out of the oven, almost as round as when they went in.
I flattened them with a fork and sprinkled some salt on top.
Flourless Double Chocolate Fudge Cookies.
Here’s the recipe and what these cookies should have look like:
Flourless Double Chocolate Fudge Cookies
375g icing (powdered) sugar, sifted (13 oz)
100g cocoa powder, sifted (3½ oz)
1 tbsp cornflour (cornstarch)
1 tsp sea salt (plus extra, for sprinkling)
2 large eggs, whisked lightly
1 tsp vanilla extract
175g dark chocolate chips (6 oz)
Preheat the oven to 180 C (350 F) and line three trays with baking paper.
In a large bowl, mix together the icing sugar, cocoa, cornflour and salt.
Add the eggs and vanilla and stir to combine (it will come together).
Stir through the chocolate chips.
Drop tablespoons of dough onto the prepared trays and sprinkle each cookie lightly with sea salt.
Bake for 12 – 15 minutes, until puffed and cracked.
Makes 16 cookies.