Wednesday, April 30, 2008

Chocolate Passover Drop Cookies

Um, let's just cut right to the chase here and say I know exactly what I'll be making with my leftover matzo meal: THESE COOKIES. I'm touting them as the BEST DAMN COOKIES I have ever made. Seriously. Who needs flour? If they didn't use so many egg whites, I think I'd have them every day. If you're a chewy cookie fan, this is your ultimate treat.

In fact, my hubby asked me to find something else to eat. "Stop eating the only sweet I can eat!! Eat your brownies instead, since I can't have them during Passover." How sad. :(

This is another recipe from Martha. I could kiss her feet.

Chocolate Passover Drop Cookies
1/2 stick unsalted butter, room temperature
3/4 c. packed light brown sugar
2 large egg yolks
1 t. vanilla extract
8 oz. bittersweet chocolate, melted
1/2 c. matzo meal (not matzo cake meal)
1/4 t. salt
4 large egg whites
8 oz. semisweet chocolate chips

Preheat oven to 350 degrees. Beat butter and brown sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add melted chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)

In a bowl (or stand mixer) with a whisk attachment, beat egg whites until stiff peaks form (this is important). Gently fold into chocolate mixture, but until no traces of white remain. Add chocolate chips, and stir. Let stand 15 minutes. (I didn't and the world didn't come to an end. I wanted my cookies!)

Scoop 2-inch balls onto a parchment paper lined baking sheet (or Silpat; I'd even recommend spraying the sheet instead because these are super sticky cookies). Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely. Or just DEVOUR while still hot.

Chewy chocolatey goodness, Passover or not.

Saturday, April 19, 2008

Chocolate Chocolate Chip Macaroons

It's that time of year again! I've made my hubby macaroons for previous Passovers, but this is my first "real" one as a married couple.

Originally from Martha Stewart, this recipe actually comes in two other variations: plain and chocolate chunk. However, this wouldn't be a true chocolate blog if I didn't make mine chocolate chocolate chip! (For the record, her recipe is just chocolate; I wanted chocolate chips too! I need an intervention...)

Chocolate Chocolate Chip Macaroons
Yields 2 dozen
4 ounces semisweet chocolate, broken into small pieces
1/4 c. unsweetened cocoa powder
3/4 c. sugar
2 1/2 c. unsweetened shredded coconut*
3 large egg whites
1 t. vanilla extract
pinch of salt
1 c. semisweet chocolate chips (I didn't measure... probably used more...)

Heat oven to 350 degrees. Line baking sheet with parchment paper (I used a Silpat).

In a double boiler of simmering water (or just use a good nonstick pot), melt chocolate, stirring until melted. Set aside to cool.

In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, salt, and chocolate chips. Use your hands to mix well, completely combining all ingredients.

Dampen hands with cold water (or just use a cookie dough scoop) to form 1.5 tablespoons of the mixture into a loose haystack shape, and drop onto prepared baking sheet. Place macaroons 1 inch apart.

Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes (but check this; mine started to burn!). Remove baking sheet to a wire rack and let cool.

* I had a hard time finding unsweetened shredded coconut, but ended up with the only one I could find at Whole Foods in their baking or bulk aisle! If I remember correctly though, last year I gave up and used the more common sweetened shredded coconut and just omitted the sugar in the recipe. Turned out fine.

I pulled out the burnt ones for this picture. ;)

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