Chocolate Walnut Meringues

Makes about 4 dozen cookies. 

These meringues are nutty, chocolatey and easy to make. They are ideal for Passover or at any time.

INGREDIENTS:

• 6 ounces high quality imported semi-sweet chocolate, broken into small pieces

• 2 large egg whites, at room temperature

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 1 cup walnuts, toasted, coarsely chopped

PREPARATION:

1. Preheat the oven to 350F. 

2. Line a large cookie sheet with parchment paper 

3. Melt the chocolate in a double boiler. Stir and cool. 

4. Using an electric hand mixer beat the egg whites until frothy. Gradually add the sugar and beat until stiff, about 2 minutes. 

5. Using a rubber spatula gently fold the vanilla extract, the chocolate and the nuts into the egg whites.

6. Drop teaspoons of the meringue unto the cookie sheet, leaving a little space in between each. 

7. Bake for 14 minutes or until the tops have cracked and the center looks somewhat dry.  

8. Transfer to a wire rack to cool.

 NOTE:

I store the cookies in the refrigerator in an air-tight container with wax paper between the layers.  

Cocoa Cookies

Makes about 2 dozen. 

These cookies are irresistible and truly easy.

INGREDIENTS:

• ½ cup unbleached all -purpose flour

• 1/3 cup light brown sugar

• ¼ cup unsweetened imported cocoa powder

• ¼ teaspoon baking powder

• 2 tablespoons extra-virgin olive oil  

• ½ cup semi sweet mini  chocolate chips

• 1 large egg, lightly beaten

• ½ teaspoon vanilla extract 

• ¼ cup confectioner’s sugar, for dusting

PREPARATION:

1. Preheat the oven to 350F.

2. Line a cookie sheet with parchment paper. 

3. In a medium bowl combine the flour, brown sugar, cocoa powder and baking powder using a wooden spoon.   Add the olive oil, chocolate chips, egg and vanilla and continue combining with the spoon until a soft dough is formed.  

4. Place the confectioner’s sugar on a sheet of wax paper. 

5. Take 1 flat teaspoon of the dough and form it into a ball (the ball need not be smooth).   

6. Roll the balls in the sugar and place them, a little apart, on the baking sheet.

7. Bake for 15 minutes. The cookies will crack a bit.  

8. Transfer to a rack to cool.

9. I store the cookies in the refrigerator or freezer in an air-tight container with wax paper between the layers.

Chocolate Oatmeal Cookies

Makes about 8 dozen small cookies.

Traditionally these cookies are made with butter. I make them with both butter and olive oil and surprisingly prefer the cookies with olive oil. Shredded coconut and chocolate give these cookies an added crunch and taste. Since this makes a large number of cookies, I tried freezing and refrigerating them. Both methods work very well. I store them in a plastic container with wax paper between the layers.

INGREDIENTS:

• 1 1/3 cups unbleached all – purpose flour
• 1 teaspoon baking powder
• 1 cup olive oil
• 1 ¼ cups light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 cups old fashioned rolled oats
• ¾ cup unsweetened shredded coconuts
• 5 ounces imported semi-sweet chocolate, chopped into very small pieces

PREPARATION:

1. Preheat the oven to 350F.
2. Line 2 to 3 large cookie sheets with parchment paper.
3. In a small bowl combine the flour and baking powder.
4. Pour the oil into a bowl of an electric mixer and beat with the balloon whisk attachment, at medium speed, adding sugar gradually, for about 5 minutes. You may have to scrape the sides of the bowl.    Add the egg and vanilla extract.
5. With a rubber spatula gradually add the flour mixture, mixing until just combined.
6. Gradually fold in the oats, coconut and chocolate.
7. Place flat teaspoons of batter unto the cookie sheets, 1 inch apart.
8. Bake for about 20 minutes, the cookies should be golden.
9. Transfer to a wire rack to cool.

NOTE:

If you wish to make the cookies with butter use, 2 sticks.