This post is also available in Italiano
After talking about bread, we go diligently back to the recipes for Pesach. The Jewish Easter, or Passover, is very close (only four days away!), and recipes without flour or leavening are my absolute priority at this time. By the way, it would be interesting to have some recipes suitable for Pesach, without leavening or flour, from Labna readers. If you would like to suggest something, please leave a comment!
Today I will reveal you the recipe for my new favorite Pesach treats, these fabulous flourless chocolate cookies.
When I prepared them a few nights ago, with the help of my friend Valentina, I very much doubted that the results would be any good (in fact, I had announced that they would probably be a failure), but I certainly changed my mind: especially considering the extremely low number of ingredients, these cookies are really amazing.
The original recipe comes from the book Chocolate Epiphany by Francois Payard, and I found it on the Recipe Girl blog, through Pinterest (if you are not on Pinterest yet, or following me, do it now!).
- 3 cups powdered sugar
- ⅔ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 to 4 large egg whites
- 1 tablespoon vanilla extract
- 1½ cups bittersweet chocolate chips
- Preheat oven to 350 degrees F and line two rimmed baking sheets with parchment paper.
- In a large bowl, whisk together powdered sugar (I know, it's a lot, but you need it!) with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Gently stir in chocolate chips.
- Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet.
- Bake about 14 minutes, until the tops are glossy and lightly cracked.
- Slide the parchment paper with the cookies onto wire racks and let cookies cool completely. Seriously, please, let the cookies cool completely before you attempt to remove them from the mat or the parchment: they're delicate, so gently peeling the paper away from the cookie at room temperature works best. Store in an airtight container for up to 3 days.