I told you I would blog more about Caramelized White Chocolate! The day after I finished off my first batch of the ganache, well, I made another. I couldn't help it...and I have to say that I was quite satisfied with this use. Satisfied enough to post a photo of these silly things in the freezer bag that is supposed to protect them from me long enough to make it to my family's mouths this weekend...if I publish this online right now, I really do have to save them as promised...
This cookie recipe caught my eye last month on the Desserts Magazine site; I believe my cookies did not end up flat as theirs did because mine got overmixed. That's what happens when you follow time instructions rather than your gut. But these turned out well all the same, and perhaps chewier as a result of the mixing (although the photo on their website could be misleading, as the instructions say they should end up no more than half an inch thick, which is much thicker than the one in the photo, so maybe I just made mine too small). Super chocolatey, packed full of nuts, easy to make, and fabulously paired with caramelized white chocolate ganache and a touch of sea salt in the middle, yum! Glad I made the cookies smaller than directed since I made them into these rich sandwiches.
The white chocolate caramelizing went a bit different this time; the white chocolate chips did in fact liquify initially when roasted in the oven, but this did not affect the outcome. I just kept up the stirring, and it still turned nicely brown and crumbly, and worked equally well in the ganache. Which reminds me that it's a good idea to try a recipe more than once when posting it (as per these food blog ethics guidelines...), which I generally try to do - and I don't usually post something unless I'd make it again.
So here's one more thing I would definitely make again (maybe with almonds next time?):
Flourless Chocolate Cookies
1/2 cup + 3 tablespoons (68g) Dutch-processed cocoa powder (high quality for best chocolatiness!)
3 cups (350g) confectioners’ sugar
Pinch of Salt
2 3/4 C (272g) walnuts, toasted and coarsely chopped
4 large egg whites, at room temperature
1 Tablespoon (15g) pure vanilla extract
optional for more chocolatiness: 1 C bittersweet chocolate chunks
1. Place a rack each in the upper and bottom thirds of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
2. Combine the cocoa powder, confectioners’ sugar, salt, and walnuts (and chocolate chunks, if using) in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute. With the mixer running, slowly add the egg whites and vanilla. Mix on medium speed mix for 3 minutes (or less!), until the mixture has slightly thickened. Do not overmix it, or the egg whites will thicken too much.
3. With a 2-ounce cookie or ice-cream scoop or a generous tablespoon, scoop the batter onto the prepared baking sheets, to make cookies that are 4 inches in diameter, Scoop 5 cookies on each pan, about 3 inches apart so that they don’t stick when they spread. If you have extra batter wait until the first batch of cookies is baked before scooping the next batch.
4. Put the cookies in the oven, and immediately lower the temperature to 320 degrees F. Bake for 14 to 16 minutes, or until small thin cracks appear on the surface of the cookies. Switch the pans halfway through baking. Pull the parchment paper with the cookies onto a wire cooling rack, and let cool completely before removing the cookies from the paper. Store in an airtight container for up to 2 days.
5. Sandwich the completely cooled cookies with the ganache of your choice and a light sprinkling of sea salt in the middle, and refrigerate to assist the bonding process. If the cookies are not completely cooled they will melt the ganache.
Really, don't forget to pair the caramelized white chocolate ganache with salt, no matter what you do with it!