Nuvrei Bakery makes these amazing chewy-chocolately cookies, which apparently do not have flour in them. When I first heard this I thought they must have some kind of flour, even if it were almond flour.I scoured the net, and found some success with this posting. My coworker really liked them, I'm not a fan of this particular recipe yet- still too sugary. The texture is really difficult with this kind of cookie because the batter is just eggs and powdered sugar (therin lies the "sugary" problem).
Nuvrei makes these with nuts and without. I haven't yet figured out how to stabilize the cookie without nuts....
Combine in mixer:
3 cups powdered sugar (yikes a lot of sugar!)
½ C + 3 TB dutch cocoa powder
½ tea salt
Then add while mixer if running:
4 egg whites
1 TB vanilla
Mix on medium speed for 4 minutes. It will look like brown glue, which is not cookie-dough-ish at all, but do it anyway.
Fold in 2 C chopped nuts, pecans and walnuts are good
Cool the dough in the fridge or freezer. Don't skip this step, as with most cookies, it stabilizes the dough, and the cookies keep a better shape when baking.
Preheat oven to 350 F.
Scoop chilled dough onto cookie sheet. Lower oven temp to 320 F, bake for 18 minutes, or until the middle is set (it will be hard to tell if they are cooked enough since the dough is dark).
Cool cookies on the pan for a couple minutes, then remove to foil or wire rack.
1 comment:
It seems likely that Nuvrei`s cookie is not made with cocoa, but melted chocolate, perhaps Callebaut or Shokinag. Cocoa alone would be far too drying.
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