I am trying my best to make at least one post a week. However in my path to (1) becoming a better baker and (2) becoming a better blogger- I have scrolled through countless popular dessert blogs to see what they do, how they do it and so forth to reach this goal. Well, one of the things that I noted was that most of the time they do about 6 posts a month- which both helps them practice different things as well as it allows their followers to see new posts. After seeing that, I've adjusted my goal to do about 2 posts per week for 2 weeks and then in my more busier weeks I shall just do one. Granted at this point, my only real follower is my sister- Im satisfied in knowing that she'll be happy with whatever is posted.
Well now on to the recipe. I decided that I post a lot of things on my various boards in Pinterest. But I do not seem to scroll my own boards to make something- so that is what I did. One of my boards- "Cookies"- was my focus. There I chose Dark Chocolate Lava Cookies. These cookies are my first ever Gluten Free cookies. I am not Gluten intolerant so I do not really try to make Gluten Free desserts. The recipe however ended up being Gluten Free...so double bonus. As you can see what won me over was the obvious chocolate gooey, fudgy center. I mean how can you say no to that? You can't! My husband- still not getting old to say that ;)- gave them a thumbs up. He loved the dark chocolately taste of it (which I am more of a milk chocolate preson so I offered suggestions below). And he said "they are not so much as cookies as chocolate that melts in your mouth"- so take that as you will but I feel that description makes it more enticing. So here they are:
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| Dark Chocolate Lava Cookies. |
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| They are Gluten Free. So this is my first Gluten Free recipe. |
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| Close up of these delicious cookies. |
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| Inside view. Note the chocolately center. |
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| Yummy fudgy, goeey goodness. |
DARK CHOCOLATE LAVA COOKIES
Adapted from Divine Baking
INGREDIENTS
Nonstick vegetable oil spray 1 1/2 c semi-sweet chocolate chips (about 9 ounces), divided 2 c powdered sugar, divided 3 large egg whites, room temperature 1/2 cup unsweetened cocoa powder 1 tablespoon cornstarch 1/4 tsp salt DIRECTIONS [Note: make sure the bowl and mixer are cold (place in freezer while prepping). The egg whites need to be at room temperature though. I placed in lukewarm water to do this faster. And the bowl should be metal or glass NOT plastic. It is also suggested to use Cream of Tartar, which I did (about 1 Tsp.)]. Gradually beat in 1c powdered sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff). Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool. My cookies took right at 8-9 minutes to be baked. The original recipe stated that it makes about 18. I made my cookies a bit smaller so I made about 26 cookies. The size to me was perfect. Also, after making these cookies it is clear that they will dry up quickly if you do not store them in an air tight container. So do not let these cool overnight! And when you do eat them a day later- make sure to microwave them for 7-10 seconds! Update: My sister made this recipe with milk chocolate chips and it was too sweet. Moral of that story: stick to the semi-sweet chips. Thanks for sharing Visho! On an amazingly happier note: I am expecting....A BRAND NEW PINK KITCHENAID MIXER WITH ICE CREAM ATTACHMENT [the capital letters were an indication of me screaming at the top of my lungs]. OMG! I was litterally brought to tears as my sister told me that her and my two best friends decided for my bridal shower to pool in and buy me my dream! And so it is now ordered and I should be getting it sometime either this week or the beginning of next week. I am in such anticipation. I will definitely be baking more with my Kitchenaid (so closer to two post a week) and taking TONS of pictures of my new mixer. What an upgrade from the handheld mixer I have now. I love them so much for just being who they are and I love them so much for surporting my crazy attempt at having a baking blog. So to them: "I love you guys." :) and to Paulina- "Happy Birthday!" She is the BIG 2-6 today. She's old like me ;)
Enjoy, Chika |
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