This month, Food52 Baking Club is working through Erin McDowell’s book The Fearless Baker. I had the library order this book a few months ago, knowing that this was going to be coming up and was able to get my hands on it for about a week in December, and boy, oh boy am I excited to have it back!
I’ve made these flourless cocoa cookies a few times now, and I have to say they are by far the nicest naturally gluten free cookie I’ve had. They are like a cookie on the outside and while others have described the inside as a brownie, I’d say it’s more like a chocolate truffle – delectably rich and delicious.
People have had trouble with the sticky and thick batter, but I’ve found if you just use a handheld mixer to do the work, the trouble is virtually non-existent. And scooping the dough with a spring loaded cookie scoop keeps them uniform in size and while the shape isn’t smooth, that’s actually part of the charm.
Did I mention they have only 7 ingredients?! You simply whisk some eggs, add icing sugar, salt, cinnamon and cocoa, then stir in some vanilla and chocolate chips. You can seriously have the batter ready to go within 5 minutes. Scoop them onto a baking paper lined cookie sheet, sprinkle some salt on top and in my oven they took 8 minutes to get firm without overcooking.
I have had rave reviews about these every time I’ve made them and they will definitely be staying in my cookie rotation for the foreseeable future. A good start to what should be a great month of baking!