"Don't make any sharp turns," I warned my mother, lowered myself into the back of the car, cake balancing on my legs. I was on my way to deliver my first cake order: a request that from me elicited surprise - then elation. I had always dreamed of being adept enough at creating desserts that people would want my services. And now it's happening.
It's weird, I just realized this year that cooking is something I really want to incorporate into my career. When I was in elementary school I wanted to be a baker, but as I got older I kind of abandoned that idea and was set on becoming a writer. I now realize I can do both. I'm not exactly sure where it will take me, but I'm not worried. Just enjoying what I have now.
I wanted to make something homey and easy as a way to unwind. These rather strange looking cookies are safe for people with Celiac disease and gluten intolerance. They'd be just as good with nuts instead of chocolate chips, or peppermint extract and those stripy mints all crushed up.
Oh, and if you're Wisconsin local and interested (or perhaps just wanting to see my offerings) check out my brand new ordering page !
Flourless Chocolate Cookies
3 cups powdered sugar
2/3 cup cocoa powder
a pinch of salt
1 1/2 cups chocolate chips
4 egg whites
1 tsp almond extract
Preheat oven to 350. Line two baking sheets with parchment paper, and spray lightly with cooking spray. Or use silicone baking mats.
If you have a stand mixer, use the paddle attachment to mix the sugar, cocoa, salt and chips together. Otherwise just whisk it up.
With the mixer on low, slowly add the egg whites and almond until the mixture is slightly thick. It should be like a brownie batter, not runny.
Scoop large tablespoons of batter onto the sheets, making sure they're far enough apart (I only had like, 6 cookies on a sheet)
Bake for 14 minutes, or until tops are glossy and slightly cracked.