BITE-SIZED CHOCOLATE JUMBLES

We've made these since the days of The Silver Palate, but for some unknown reason, they never made a cookbook. Yet, they were everyone’s favorite cookie. Perhaps we were of that momentary mind that if we gave the cookie’s secret away, we’d be out of business. These chewy, gooey, chocolate-hazelnuts cookies are very special, gluten free, and embarrassingly simple to make! Makes 30-36

1. Preheat the oven to 350°F. Spread the nuts on a large-rimmed baking sheet and toast for about 9 minutes until they are golden and fragrant. Let cool slightly and coarsely chop them.
2. Position two racks in the upper and lower thirds of the oven and lower temperature to 320°F. Line two large rimmed baking sheets with parchment paper.
3. In a large bowl whisk the confectioners' sugar with the cocoa powder and salt, followed by the chopped nuts. While whisking, add the egg whites and vanilla extract and beat just until the batter is moistened (do not over beat or it will stiffen).
4. Spoon the batter onto the baking sheets in 1" evenly spaced mounds and bake for 12-15 minutes until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days, if they all haven't disappeared.
 

Click to Romantic Saugatuck Getaway blog

Click to Winter in Saugatuck Calendar