Chocolate meringue cookies

And the Oscar goes to….

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These cookies. Crispy on the outside, fudgey and chewy on the inside. *drools*

I’m heading out for an Oscar party this evening and wanted to bring something decadent and delicious, but also something that wouldn’t take up several hours of my weekend to make.

I found this recipe here

Made a few adjustments, as I usually do,  and damn, these cookies fit the bill.  Also? They’re gluten free!

Ingredients:

  • 3 cups icing sugar
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon sea salt
  • 2 ½ cups PC chocolate chunks
  • 4 egg whites
  • 1 tablespoon vanilla paste
Directions:
1.  Preheat oven to 350˚F. Line 2 large baking sheets with silpats or parchment paper.
2. Mix sugar, cocoa, and salt in a bowl. Stir in chocolate chips. Set aside.
3. Whip egg whites and vanilla until they start to form soft peaks.
4. Fold in dry ingredients until batter is just moistened. (Do not overbeat batter or it will stiffen.)
5. Drop batter by heaping teaspoonful onto baking sheets in evenly spaced mounds.
6. Bake cookies until tops are lightly cracked and glossy, about 13-14 minutes.

7. Let cool and then transfer to wire racks  using a spatula to cool completely. Careful, they may be soft and fragile.
8. Serve same day, or place in air-tight container for later.
Will make about 15ish cookies
Hooray for Oscar parties and hooray for these cookies!
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Brown butter salted chocolate chip cookies

It’s a bit of a February-blah kind of Sunday so I decided to try something new.

Making brown butter for first time:

 

Inspiration for this recipe was found here, though I made a few tweaks of my own.

Ingredients:

  • 1 cup salted butter
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • 1 cup brown sugar
  • ⅓ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla bean paste
  • 1/2 cup salted caramel chips
  • 1 package of Farm Boy milk chocolate drops
  • Flaky sea salt

Instructions:

  • Make brown butter and set aside to cool.

  • Take salted caramels chips and run through food processor until they are finely chopped.

  • Whisk flour, baking soda, chopped caramel chips and kosher salt in a bowl.

  • In a separate large mixing bowl, pour brown butter in and mix brown sugar and granulated sugar. On medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla and then slowly mix in dry ingredients. Once throughly mixed, fold in chocolate drops.

  • Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

  • Preheat oven to 375°

  • Portion into “ping pong ball” sized dough balls and place on a silpat or parchment-lined baking sheet. Space evenly and do not flatten.

  • Sprinkle with sea salt.

  • Bake cookies until edges are golden brown and firm but centers are still soft, 9–10 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely.

Accurate representation of me trying these cookies once they were cooled: