Now that Thanksgiving is over (and a wonderful day it was), my cookie selection for Christmastime begins. It's the one time of year I look forward to baking for 4 straight days in a row.
Where I come from, the definition of a Christmas cookie is, "Anything that is homemade during Christmas and for Christmas". Where I live, it's "Anything that looks difficult to make using lots of ingredients while donning the colors of red, green, and blue in or on it". I have actually gotten into several heated arguments with people about what a Christmas cookie is. My answer will always remain the same every time - if a cookie is made at Christmastime, it's a Christmas cookie. Period. Period. and Period.
While I love almost every cookie known to man, there are some I just do not. Cookies with any sort of dried fruit in them such cherries, apricots, or pineapple are forbidden near me (however, cranberries and raisins are embraced with open arms) and cookies with ginger as the main ingredient need not apply. I also don't like care for cookies that have way too many nuts or are swimming in powdered sugar. Someone once told me that shortbread is not a Christmas cookie. Tell that to any true Brit and they'll smack you senseless.
Of course, my Christmas Baking Extravaganza 2011 will kick off in a few short weeks, I can't forget about my wonderful gluten-intolerant husband. I know he will be pretty bummed that there will be cookies he can't eat without feeling the effects the following day. I have searched for some recipes that will appeal to him and his digestive system and found this delightful cookie.
Flourless Peanut Butter Double Chocolate Chip Cookies will make his days merry and bright.
And score me an extra present in my Christmas sack!
FLOURLESS PEANUT BUTTER DOUBLE CHOCOLATE CHIP COOKIES
Recipe adapted and slightly modified from Recipe Girl
3 cups powdered sugar
3 cups powdered sugar
⅔ cup unsweetened Dutch-process cocoa powder
¼ teaspoon salt
3 large egg whites, at room temperature
1 tablespoon vanilla extract
1½ cups bittersweet or semisweet chocolate chips (to ensure a gluten-free cookie, use gluten-free chocolate chips)
Peanut Butter Drizzle
1 cup peanut butter chips
1 teaspoon milk
¼ teaspoon salt
3 large egg whites, at room temperature
1 tablespoon vanilla extract
1½ cups bittersweet or semisweet chocolate chips (to ensure a gluten-free cookie, use gluten-free chocolate chips)
Peanut Butter Drizzle
1 cup peanut butter chips
1 teaspoon milk
Preheat oven to 350ยบ. Line baking sheets with silicone mats for best results - you can also use parchment paper.
In a large bowl, whisk together powdered sugar with cocoa powder and salt.
Whisk in egg whites. You'll be looking for a brownie-like consistency. If the batter seems too thick, add another egg white, up to the 4th if needed. Add vanilla extract and beat just until the batter is moistened.
Gently stir in chocolate chips.
I strongly recommend refrigerating batter for about 10-15 minutes. This will help avoid cookies spreading into one big cookie, but the key to avoiding big cookies is using scant a teaspoon when placing on the cookie tray.
Spoon batter onto the prepared baking sheets. These will spread, so allow for some room.
Bake about 14 minutes, until the tops are glossy and lightly cracked. Carefully place onto wire racks. Let cookies cool completely.
Melt peanut butter chips and milk in microwave for about 30 seconds. Drizzle over top of cookies. Store in an airtight container for up to 3 days.
Yields: About 2½ dozen.
Happy Baking!
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