Chocolate Seafoam Cookies
These are incredible cookies. They are light, fluffy and filled with chocolaty goodness. These bad boys are also gluten free! You will want to make these in a stand mixer. If you don’t have one you can still make them, but it will take much longer and be more difficult if you do it by hand or even with a hand mixer.
I instruct you to use Baker’s sugar in this recipe. However, regular sugar will work but you will have to beat it longer to get it to dissolve. Baker’s sugar is a super fine sugar that dissolves easier in baked goods and provides you with a smoother finished product. I highly suggest using it in recipes like this, you will taste the difference in the finished cookies.
Chocolate Seafoam Cookies:4 Eggwhites (at room temperature)1 Teaspoon Cream of TartarDash of Salt1 Cup Baker’s Sugar2 Teaspoons Vanilla2 Tablespoons Cocoa Powder½ Cup Chopped Pecans1 Cup White Chocolate ChipsPreheat the oven to 300, and line a baking sheet with parchment paper or a silpat liner.
In the bowl of a stand mixer beat the egg whites until foamy. Add the cream of tartar and salt and continue to beat until the mixture forms soft peaks.
Add the sugar, vanilla and cocoa powder a little at a time and continue beating until the mixture holds stiff peaks and the sugar is dissolved.
Gently fold in the pecans and white chocolate with a spatula.
Using a small cookie scoop, scoop the dough onto the prepared cookie sheets.Bake for 25 minutes.
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Source: Adapted from The Cookie Party Cookbook – Robin L Olson