Ultimate Chocolate Cookie Book - Bruce Weinstein [46]
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NOTE: If you substitute semisweet chocolate, increase the chopped chocolate to 7 ounces and decrease the granulated sugar to 3 tablespoons plus 1 teaspoon.
Recommended storage
3 days at room temperature
Not recommended for freezing
More Choices!
Chocolate Cocoa Meringue Caps: Fold in 1 tablespoon cocoa powder, sifted, to the meringue filling with the flour.
Chocolate Coconut Meringue Caps: Substitute 11/4 cups unsweetened coconut chips for the almonds.
Chocolate Pecan Meringue Caps: Substitute 1 cup chopped pecans for the almonds.
Chocolate Walnut Meringue Caps: Substitute 1 cup chopped walnuts for the almonds.
To be continued...
CHOCOLATE MERINGUES
Look no further for the ultimate chocolate meringues. These cookies are best on the second day, as the chocolate flavor intensifies overnight. Don’t forget to serve something to dunk them in: milk, tea, or a dessert wine.
MAKES ABOUT 21/2 DOZEN MERINGUES
3/4 cup superfine sugar (see page 21)
6 tablespoons cocoa powder, preferably natural, sifted
3 large egg whites, at room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
1/2 cup ground walnuts
1. Position the rack in the center of the oven. Preheat the oven to 250°F. Line a large baking sheet with parchment paper; set aside. Mix the sugar and cocoa powder together in a medium bowl; set aside as well.
2. Beat the egg whites and salt in a large, dry bowl with an electric mixer at medium speed until frothy. Add the cream of tartar, increase the speed to high, and beat until soft peaks form. With the beaters at high speed, add in the sugar mixture 1 tablespoon at a time; beat each addition for about 15 seconds. Once all the sugar mixture has been added, continue beating until shiny, firm peaks form; you should be able to feel no grains of sugar between your fingers if you take a pinch of the mixture.
3. Gently fold in the mini chocolate chips and ground walnuts with a rubber spatula, taking care not to deflate the egg whites—use slow, sweeping arcs; fold just until they are mixed evenly in the batter. Drop by rounded teaspoonfuls onto the prepared baking sheet.
4. Bake for 11/2 hours, rotating the sheet back to front once halfway through. The meringues should be quite dry; you should be able to pull one off the parchment easily. Let them cool completely on the baking sheet before removing them.
Recommended storage
1 week at room temperature
Not recommended for freezing
Mix It Up!
Chocolate M&M Meringues: Substitute M&M’s Mini Baking Bits for the mini chocolate chips.
Mint Chocolate Meringues: Chop 1/2 cup mint chocolate chips into small pieces, then substitute them for the mini chocolate chips.
CHOCOLATE MINT MARBLE REFRIGERATOR COOKIES
These flat disks look like little chips of marble and taste something like a mint variation of the classic chocolate butter cookie. Best of all, you can make the dough ahead and keep it in the refrigerator for up to 5 days, slicing off and baking as many cookies as you want at any one time.
MAKES A FEW MORE THAN 3 DOZEN COOKIES
1/2 pound (2 sticks) cool, unsalted butter, cut into small pieces
2/3 cup plus 3 tablespoons granulated sugar
1/2 teaspoon salt
2 large egg yolks, at room temperature
11/3 cups plus 2 tablespoons all-purpose flour
1/4 cup cocoa powder, preferably natural, sifted
1 teaspoon vanilla extract
1 teaspoon red food coloring
1/4 cup confectioners’ sugar
1 teaspoon mint extract
3 drops green food coloring
1. Soften the butter in a large bowl, using an electric mixer at medium speed. Add 2/3 cup of the sugar and the salt; continue beating until smooth and light, about 2 minutes. Beat in the egg yolks one at a time; then remove the beaters and use a wooden spoon or a rubber spatula to stir in 11/3 cups of the flour until a soft,