Sprinkling sea salt on chocolatey cookies make them so heavenly and soft! They have a deliciously rich chocolate flavor, and the perfect level of sweetness. You can add other types of nuts (i.e. pecan, almond, walnut etc) as special touch.
In addition, the cocoa powder is beautiful in gluten-free baking. Dutch-processed cocoa is one of my favorites because more of the fat is removed and alkalized. The process makes it taste slightly sweeter, richer and more indulgent. Therefore it has a richer, darker chocolate taste than natural cocoa powder.
Most chocolate chips on the market are gluten-free but it really does depend on the brand. I used no chocolate chips in this recipe because I ran out of them. I used the gluten-free chocolate bar as substitution. I just took a knife and made my own "chocolate chips", they turned out perfect. The cookies are decadent, without feeling too heavy.
These cookies look sensational. You can sandwich a scoop of vanilla ice-cream between two straight from the oven. There are too good. I didn’t feel too guilty eating all of them! :D
Step 1: Ingredients:
Bake: 15mins per batch
4 large Egg Whites
300 g Hazelnuts (toasted, skinned, and coarsely chopped)
100 g Others Nuts (almonds, pecan, walnut, macadamia etc.)
380 g Confectioners Sugar
170 g Chocolate Chips
65 g Dutch-processed Cocoa Powder
1 Whole Vanilla Bean
1/4 tsp Sea Salt.
1 tbsp Butter (grease a baking surface)
* NOTE: Substitution.
Chocolate Chips = same weight of chocolate bar or 18 tbsp unsweetened cocoa powder + 8 tbsp sugar + 6 tbsp butter.
Dutch-processed Cocoa Powder = 7.5 tbsp unsweetened cocoa powder + 1/8 baking soda.
Vanilla Bean = 1 tbsp vanilla extract.
Step 2: Preheat Oven.
Step 3: Coarsely Chop Nuts.
Step 4: Combine the Dry Ingredients. Stir Well. Set Aside.
Step 5: Beat Egg Whites With an Electric Mixer on Low Speed Until Foamy.
b. Fold in the vanilla extract or vanilla bean seeds and then the dry ingredients.
c. Whisk until well combined and do not over-beat.
I just Put the dry ingredients in a mixer bowl, then beat egg whites together and then vanilla extract.
Step 6: Stir in Nuts and Chocolate Chips.
Step 7: Stir Them Gently With a Spatula Until Combined.
Step 8: Line a Baking Sheet With a Parchment Paper and Set Aside.
b. Use butter to grease the top of paper.
Step 9: Spoon the Batter Onto the Baking Sheets.
Use 1.5 - 2 tablespoons sized to form cookie dough balls.
Spoon a tablespoon of batter.
Step 10: Bake Until the Cookies Are Puffed, Shiny and Cracked.
b. You may shift the pans from front to back halfway through to ensure even baking.
Step 11: Let Cookies Cool Completely.
b. Use a spoon/spatula to remove cookies from the baking sheet.
c. Place on a wire cooling rack to cool completely.
Step 12: Store and Serve.
Step 13: Note (1) Recipe Yield:
12 x 8 cm
8 x 6 cm
Medium cookies: 38 pieces
18 x 4 cm
20 x 5 cm
Step 14: Note (2) Nutritional Analysis:
Step 15: TIPS: Chocolate Substitution.
1 ounce Sweet Baking Chocolate = 3 tbsp unsweetened cocoa powder + 4 tsp sugar + 1 tbsp butter, shortening or vegetable oil.
1 ounce Dutch-processed Cocoa Powder = 3 tbsp unsweetened cocoa powder + a pinch (1/8 tsp) baking soda.