Dark Chocolate Meringue Drops Recipe

These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.

Ingredients

5 ounce(s) bittersweet chocolate (60-75% cacao), divided
2 tablespoon(s) unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
3 tablespoon(s) cocoa nibs, (see Shopping Tip), optional
1/3 cup(s) egg whites (about 3 large), at room temperature
1/2 teaspoon(s) cream of tartar
1/2 cup(s) sugar, divided (use 1 1/2 teaspoons less if cocoa nibs are omitted)
1/2 teaspoon(s) vanilla extract

Directions

Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.

Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. (Alternatively, see "No Microwave?" below.) Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).

Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.

Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8 to 12 minutes. Transfer the pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.

Shopping Tip: If you add the optional cocoa nibs to the batter, the flavor-texture combination will be even more interesting and complex. Nibs, which are bits of roasted and hulled cocoa beans, are crunchy and have a pure (unsweetened) chocolate taste. Some brands of nibs are coarser than others. For these cookies, the nibs should be the size of finely chopped nuts. If necessary, simply chop them to obtain the right consistency. No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.

Steps to make Chewy Chocolate Cookies

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.

Ingredients

3/4 cup(s) all-purpose flour
3/4 cup(s) whole-wheat pastry flour
3 tablespoon(s) unsweetened cocoa powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
6 large egg whites
3/4 cup(s) granulated sugar
1 1/2 cup(s) packed dark brown sugar
1 tablespoon(s) vanilla extract
3 ounce(s) unsweetened chocolate, chopped and melted

Directions

Position rack in the center of the oven; preheat to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.

Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.

Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched

How to make Chocolate Refrigerator Cookies?

Refrigerator cookies are a busy baker's dream: an easy dough you can keep in the refrigerator for up to 2 weeks, slicing off and making cookies as you go.

Ingredients

1/2 cup(s) whole-wheat pastry flour
1/2 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa powder, sifted
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) packed light brown sugar
1/2 cup(s) granulated sugar
6 tablespoon(s) cool unsalted butter, cut into chunks
1 large egg white
1 teaspoon(s) vanilla extract

Directions

Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.

Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes. Beat in egg white and vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly). Gather the dough into a ball using your hands.

Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks (see Tip).

When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.

Unwrap the log and slice into 1/4-inch-thick rounds, rolling the log as you slice to prevent it from flattening. Place the cookies 1 inch apart on the baking sheet. Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

Delicious Chocolate Cookie Recipe

These cookies were so rich, chewy and moist. I loved them! I cooked them just a little longer than the recipe called for though because they were still too soft when my timer went off, but just leave them in the oven for a few minutes more because if they're overcooked, they won't be as soft and luscious as they should!

Ingredients

8 ounce(s) semisweet chocolate, roughly chopped
4 tablespoon(s) unsalted butter
2/3 cup(s) all-purpose flour, spooned and leveled
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
2 large eggs
3/4 cup(s) (packed) light-brown sugar
1 teaspoon(s) vanilla extract
1 package(s) (12-ounce) semisweet chocolate chunks

Directions

Preheat oven to 350 degrees F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Warm Cauliflower and Herbed Barley Salad

A lot of the magic of this salad is pretty obvious. You already know the homemade Dijon dressing is going to be pretty great. It's easy to imagine the fresh parsley and tarragon will add a special kick of flavor. The warm barley will help fill you up and the just-browned cauliflower takes it from a "light lunch" to definitively "dinner" status. But really, we want to talk about the gigante beans.

Don't be skeptical just because they came out of a can. Really! We know everything else is super fresh and homemade, but these beans make a gigante contribution to the salad. For starters, they're unbelievably creamy and buttery. They're an easy way to punch up the protein, fiber, and antioxidants. And gigante beans are, well, pretty big. So they'll add a dramatic look (the good kind) to your dinner plate.

And doesn't everyone want to eat pretty food?

Ingredients
1/2 cup pearled barley
Kosher salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
6 tablespoons olive oil, divided
Freshly ground black pepper
1 head cauliflower, cut into florets
1 15-ounce can gigante, corona, or butter beans, rinsed
1/2 cup flat-leaf parsley leaves, divided
2 tablespoons fresh tarragon leaves, divided

Preparation
Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.

Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.

Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.

Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.