Martha Stewart has an online Cookie of the Day feature, so I started my hunt there. Nothing sang to me as I clicked my way through many months of archives, then I landed on a recipe for a chocolate cookie with nuts (Martha used pecans) that looked perfect.
The cookies turned out to be gluten-free. Even better! A gluten-free friend would be at the party, and, believe me, it's ain't no party if you can't eat the cookies.
Then I realized, hey, it's almost Passover, and half our our household observes this Jewish holiday. These cookies will also work for that whiny, hungry week without leavened wheat. Double win!
With only powdered sugar, cocoa powder, chocolate, nuts, salt, and egg whites in the ingredients, these cookies cook up light and chewy like a meringue, but taste like a rich brownie.
I'd make these cookies again even if there weren't a celiac at the party or Passover was in observance. These cookies are truly "a good thing." Thanks, Martha!
Gluten-Free Double Chocolate Cashew Cookies
adapted from Martha Stewart
makes about 24 cookies
3 cups powdered sugar
3/4 cup cocoa powder
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped cashews (can use any nut)
4 large egg whites, room temperature
- Whisk together sugar, cocoa powder and salt.
- Stir in chocolate and cashews.
- Add egg whites and stir until just incorporated. Do not over stir.
- Line two baking sheets with parchment paper, and drop cookie dough on the sheet by the spoonful, about 3 inches apart.
- Bake in a preheated 325 degree oven until tops of cookies are dry and crackled, about 25 minutes, rotating baking sheets halfway through.