I’m calling it emotional whiplash. I’ve done a 360 in three months. Providence proved a fickle companion. I’m back to November’s discontent. Others’ decisions to retire, to fire, to stay has flung me back to the beginning yet again. One step forward, three steps back.
Speaking of going back to the beginning, this is a riff on a cookie I created for my final Culinary School menu. In an effort to self-soothe, I ate the entire dozen in one sitting. It didn’t work.
Lower in calories than a normal chocolate cookie recipe, easy to make, and loaded with good fats from the walnuts – however, I still recommend sharing.
1 cup walnuts
1/3 cup sugar
2 Tablespoons cocoa powder (unsweetened)
¼ teaspoon cinnamon
1 teaspoon vanilla extract
1 egg white
powdered sugar (optional)
Preheat oven to 350 degrees. Pulse pecans and sugar in a food processor until mixture resembles sand. Add cocoa powder, cinnamon, salt, extract, and egg white. Process until dough comes together in a large ball.
Measure dough into 12 balls. Roll in powdered sugar, and place on a lightly-coated baking sheet. Press dough balls with a back of a glass until they measure about 1.5” – 2” across. Bake 10-12 minutes. Cool slightly before removing from pan.
You can’t forge a new path without stepping in a different direction.
Following my own advice, I took a dozen steps in various directions today. Time will tell if I’ve begun a new path or if I’m merely walking in circles.
One of the drawbacks of culinary school is my ability to conceive and whip up a batch of freshly baked cookies in just minutes as a treat.These rich, not-too-sweet morsels will satisfy any chocolate craving. My taste buds cheer, my hips sigh…
5 Ingredient Chocolate Cookies
Confectioner’s sugar (powdered sugar)
Cocoa powder (unsweetened)
Flaky sea salt -like Maldon (optional)
Preheat oven to 350 degrees. Cover a sheet pan with Silpat or parchment paper. Combine confectioner’s sugar and cocoa powder and set aside. Beat egg whites into stiff peaks. Slowly add dry ingredients. Incorporate vanilla. Batter will have a consistency similar to melted chocolate. Add walnuts. Place batter in the freezer for 10-15 minutes to slightly stiffen dough. Drop by small spoonfuls onto sheet pan. Lightly sprinkle with salt (if using). Bake for 8-10 minutes until tops are set and no longer wet looking.Slightly cool, remove from pan and cool completely. Dust with additional powdered sugar, if desired.