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Knowing that I needed to use up some egg whites, I had a quick look on my Pinterest for recipe ideas (follow my personal account here, and blog account here). I soon found a recipe for these beauties, and having made them before, I knew they would be great.
The cookies are rolled in icing sugar so they have a lovely, cracked effect when baked.
Gooey Double Chocolate Cookies:
100g dark chocolate
3 large egg whites or 4 small egg whites
100g unsweetened cocoa powder (not drinking chocolate)
1 tablespoon cornflour/ cornstarch
100g milk chocolate chips
1. Preheat oven to 180°c.
2. Grease and line two or three baking trays with baking paper.
3. Melt the dark chocolate in a bowl over a pan of water, and leave to cool.
4. Whisk the egg whites for 5-6 minutes until they are soft with small peaks when the whisk is removed. When they have reached this stage, slowly whisk in 200g of the sugar.
5. Sift the cocoa and cornflour onto the egg whites with the sugar. Add the melted chocolate and fold all the ingredients together. When almost mixed, stir in the chocolate chips. Don't worry if the mix looks a bit lumpy or dry, it will turn out well when baked!
6. Roll tablespoon sized balls of the cookie mix in icing sugar and place on the baking tray. I had to bake six at a time on each tray, and bake a few batches separately.
7. Bake for 10-12 minutes.
Top tips for great cookies:
- When removed from the oven, the cookies will be really soft, so should be left to cool on the tray for ten minutes before transferring to a wire rack.
- Try to fold in the dry ingredients and melted chocolate to the egg whites as gently as possible to avoid knocking air out of the egg whites
- These cookies are rather sweet; if you'd rather they were a little less sweet, simply do not roll them in icing sugar
- These are definitely best on the day that they are baked
Enjoy your cookies - and leave a comment if you like them!
P.S: Unbelievably, if you make 24 cookies from this mix, they are just 72 calories each! Added bonus!
Yum! Just take a look at these beauties...
The combination of rhubarb and white chocolate is not one that I've used before, but it IS one that I will use again - they are amazing together!
Like my Rhubarb and Custard Crumble Cake, the rhubarb in these muffins is roasted with a little sugar and water before being baked into the cakes.
Rhubarb and White Chocolate Muffins:
For the roasted rhubarb:
40g caster sugar
For the muffins
250g self raising flour
1 tsp baking powder
150g light brown sugar
75g melted butter
100g white chocolate chips
12 hole muffin tray, lined with muffin paper cases
1. Preheat oven to 200°c.
2. Wash the rhubarb, and cut into 2-3cm long pieces. Place in a roasting tin and sprinkle over the sugar. Add a small amount of water to make a very thin layer of water at the bottom.
3. Bake rhubarb for 15 mins, then remove from oven and shake the tray to move the rhubarb around. Return to the oven for another 5 minutes.
4. Reduce oven temperature to 180°c.
5. Mix together all the dry ingredients (except the chocolate) in one bowl, and all the wet ingredients (except the rhubarb) in another.
6. Fold the dry ingredients into the wet mixture until just mixed, then very gently fold in the chocolate and rhubarb.
7. Spoon the mixture into muffin cases, and bake for 25 minutes until well risen and just firm.
Enjoy your muffins!
These brownies are PERFECT! There are honestly no other words to describe the taste when you bite into this chocolatey bliss...
They are also incredibly easy to make - the only skills you need are melting and stirring - and use only one bowl; saving on the washing up!
200g dark chocolate
150g dark brown muscavado sugar
75g caster sugar
2 tsps. vanilla extract
3 large OR 4 small eggs
50g plain flour
25g cocoa powder
20cm square tin, greased and lined with baking paper.
1. Preheat oven to 180°c.
2. Break up the chocolate, add to a bowl with the butter.
3. Place the bowl over a pot of boiling water (make sure the bowl does NOT touch the water) and stir regularly until melted.
4. Remove the bowl from the heat. whisk in both types of sugar and the vanilla.
5. Whisk in eggs, flour, and cocoa powder until the mixture is smooth and pour into the prepared tin.
6. Bake for 20-25 minutes. When cooked, the top should look set and dark, but the brownies will still be soft inside.
7. Cool in the tin for 10 minutes, and then cut into squares. Remove from the tin with a spatula once completely cooled.
Enjoy your brownies! Oh - and try not to stuff them all in your face at once!
PS: To add an extra kick to your brownies, sprinkle a little bit of sea salt over them just before serving - they will be even more delicious!