You know those cookies they have at Central Market? They’ve always been naturally gluten free and they’ve been a great treat when folks want to pick up dessert for me without any hassle and without rummaging through the gluten free section. Recently, the market even put out a sign over these delicious chocolate crispie cookies that says “naturally gluten free”. They’re chewy, pecan-ey, addictive, chocolatey, delicious. I tend to take a bite and then take one more and one more until I realize that I have not just had a part of a cookie, but rather I’ve had three whole ones.
Back to the cookie baking for the staff meeting celebrations: I decided to have light and dark cookies. So alongside the orange amaretti cookies, I made a version of these chocolate cookies. I couldn’t find the Central Market recipe, but here’s what I made. I love these and they were just as addictive: not too sweet, just rich enough.
Chocolate Nut Crinkle Cookies
1 1/2 cups confectioner’s sugar
1/2 cup sugar
3/4 cup cocoa powder
pinch of salt
2 ounces bittersweet chocolate, chopped
1/2 cup walnuts, chopped and toasted*
1/2 cup pecans, chopped and toasted*
4 large egg whites
Preheat oven to 325. In a large bowl, whisk together the sugars and cocoa and salt. Stir in the chocolate and the nuts. Add the egg whites and mix until just amalgamated.
Drop about 2 Tablespoons of dough onto parchment-lined cookie sheet. Bake for 20-24 minutes. The tops should crack a bit. They’ll be nice and chewy and will keep in tupperware for a few days (if they last).
*I find that raw nuts when they are baked in batter sometimes hurt the roof of my mouth. Toasting the nuts prior to baking slightly fixes this issue. Also, toasting the nuts really brings out the nutty flavor and they stand up on their own two feet.