The First Chocolate Cookie

You can never have too many dessert recipes, so give The First Chocolate Cookie a try. For 25 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 70 calories, 2g of protein, and 5g of fat. This recipe serves 24. This recipe is liked by 10 foodies and cooks. It is brought to you by Cup Cake Project. If you have sugar, almonds, blanched slivered almonds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 30%, this dish is not so super. If you like this recipe, take a look at these similar recipes: Hot Fudge Chocolate Chip Cookie Cookie Dough Ice Cream Sandwich, Triple Layer Peanut Butter + Chocolate Chip Cookie + Cookie Dough Cups, and Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt the chocolate in the microwave or in a double boiler. While the chocolate is cooling off just a little bit, food process the almonds and sugar until the almonds are very finely ground. Add the almond paste, powdered sugar, and chocolate to the food processor and process until very well blended. Stop to scrape down the sides of the processor when necessary. (Nancy's instructions say that this step should take 2-3 minutes. Mine was completely blended at about one minute.)Add the egg whites and vanilla and process in on/off pulses until the mixture stiffens and the processor motor labors. If it's still not thoroughly mixed (mine was), turn out the dough to a medium-sized bowl and stir until well blended.Refrigerate the dough for at least two hours or overnight.Preheat the oven to 325 F.Roll teaspoon-sized balls of dough in the chopped almonds.Place on parchment or Silpat-lined cookie sheets, spacing about one inch apart.Bake for 10-14 minutes or until barely firm when pressed in the center.Slide the sheet of parchment or the Silpat with the cooked cookies onto a cooling rack (being careful not to burn yourself).Once cool, remove cookies and store in an airtight container for up to four days or freeze for up to one month.

 

Step by step:

1. Melt the chocolate in the microwave or in a double boiler. While the chocolate is cooling off just a little bit, food process the almonds and sugar until the almonds are very finely ground.

2. Add the almond paste, powdered sugar, and chocolate to the food processor and process until very well blended. Stop to scrape down the sides of the processor when necessary. (Nancy's instructions say that this step should take 2-3 minutes. Mine was completely blended at about one minute.)

3. Add the egg whites and vanilla and process in on/off pulses until the mixture stiffens and the processor motor labors. If it's still not thoroughly mixed (mine was), turn out the dough to a medium-sized bowl and stir until well blended.Refrigerate the dough for at least two hours or overnight.Preheat the oven to 325 F.

4. Roll teaspoon-sized balls of dough in the chopped almonds.

5. Place on parchment or Silpat-lined cookie sheets, spacing about one inch apart.

6. Bake for 10-14 minutes or until barely firm when pressed in the center.Slide the sheet of parchment or the Silpat with the cooked cookies onto a cooling rack (being careful not to burn yourself).Once cool, remove cookies and store in an airtight container for up to four days or freeze for up to one month.

Nutrition Information:

covered percent of daily need