Cow Pie Cookies

As many of you know, I am from Texas. More notably, from a small country town where seeing cows in a neighborhood is not unusual. In fact, it’s quit common! So, while I was experimenting with this recipe over the past few months, each time I popped a pan out of the over, my husband said, they look like cow pies! Therefore, that is the official name now 🙂

cowpiecookies2I love baking with chocolate. As I mentioned in this post, I studied chocolate in college and all the chemical aspects of this divine ingredient. My husband can’t have dairy due to health issues, so I have been trying to come up with an alternative to his favorite, the chocolate chip cookie. These are more of like a brownie than a cookie, but they are light and fluffy. They definitely satisfy any sweet tooth. I got my inspiration from H-E-B grocery store because they have a “chocolate chewy” cookie in the bakery that is pretty good. Their cookie is more airy though, but the taste is very similar.

The secret is dutch process cocoa powder instead of regular. I will go in to depth on the blog soon about the difference between dutch and regular cocoa powder. But, for now, on to the recipe 🙂

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“Cow Pie” Cookies

  • 3 cups powdered sugar
  • 1/2 cup + 3 tbsp dutch process cocoa powder
  • 2 cup pecan halves (could use walnut)
  • 1/4 tsp salt
  • 3 or 4 egg whites (room temperature)
  • 2 tsp vanilla
  • 1/2 cup mini chocolate chips
  1. Preheat oven to 350º. Line baking sheet with parchment (may even want to spray it).
  2. Chop pecan halves into small pieces and put in medium size mixing bowl, add the cocoa powder, powdered sugar and salt. Whisk together.
  3.  Add the vanilla, and egg whites. Whisk together until moist and batter is thick. If the mixture seems incredibly thick (too thick to move whisk through), add another egg white. I always need 4, but egg size can fluctuate. Start with 3.
  4. Scoop batter with spoon onto prepared baking sheets with space between since cookies spread. (This should make about 24 or so cookies)
  5. Bake 12-14 minutes until the tops begin to crack and cookie is firm around edges. (Sometimes I have to leave them in 15 minutes depending on how much I over stir the mix :))
  6. Let cookies cool almost completely on the sheet, then transfer to cooling rack.

I use a cookie scoop to get the cookies to all look alike. The one I use holds a little over 1 tablespoon. I hope you enjoy this great chocolate cookie.

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