These may not look like much on the outside, but they more than make up for it in substance. I mean, how can you go wrong with a cookie that has a full pound of chocolate in the recipe? I was looking for something new to bake for my mother-in-law's Passover seder and I found just what I was looking for here, at Martha Stewart's site. It looks like mine spread out a bit more than hers, but they were still yummy. (I cheated on my diet a little bit and tried one...only one...OK, two.) Luckily, I have Sweetpea and hubby around to polish off the left-overs.
Here are my notes for this recipe:
I used a #16 disher (1/4 cup ice-cream scoop) to portion out the dough. I needed to use two baking sheets and baked no more than 9 cookies, staggered, on each sheet. It made 16 cookies.
I whipped the whites to stiff peaks as indicated in the recipe. Next time, I will try super-stiff peaks to see if that keeps them from spreading as much.
I ended up needing to bake the cookies for 14 minutes, rather than the 10-12 called for in the recipe. I use an oven thermometer, but I still usually need to bake for the longer times in most recipes.
I used Trader Joe's chocolate chips and their Pound-Plus Dark Chocolate Bar for the bittersweet chocolate called for in the recipe.
A couple of months ago, I started a little diet you may have heard of: Atkins. I've had to give up my beloved bread, cereal, muffins, cookies, cakes, rice, noodles, waffles, chips, potatoes, corn, carrots, and so on and so on. One thing that I CAN have as much as I want of is eggs. It's a good thing that I really like eggs, or I would be in some serious trouble. So, being that I'm now an egg junkie of sorts, and that this week there will be millions of little kiddos dyeing their eggs random, unnatural colors, I though I would share my favorite way to turn out perfect hard-boiled eggs (no green ring around the yolk).
To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.
Place eggs in a saucepan large enough to accommodate them, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill a large bowl with water and ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.
Of course, if you're planning on dyeing the eggs, you won't want to crack the shells. Just remove the eggs from the hot water to the ice water with tongs.
As for that diet, I've dropped 13lbs so far and I don't have that run-down feeling anymore that seemed to be a constant in my life. I think I'll stick with it for now.
My mother-in-law is Jewish and she puts on an amazing Passover seder every year. I usually make my favorite Matzo Brittle to share. In fact, I'm heating up the oven right now to make a batch. I'm also going to try my hand at these Chocolate Passover Cookies from Martha Stewart this year. I'll let you know how they turn out.