I made Flourless Chocolate Chip cookies. My husband gets them where he plays golf and loves them, so I thought I’d give it a go.
My first attempt was in NYC, where I had limited baking equipment in my kitchen. Therefore, I blew off the “sift together” part, and unfortunately they came out flat and un-chewy(my word). I used all dark chocolate chips and espresso powder thinking the espresso would give me a better chance for a great score with Big Cat, but texture screwed me over, and he gave them a low score, despite the vibrant flavor.
I knew I wouldn’t sleep if I didn’t get these babies right, so I gave it another go when I returned to my kitchen with all my baking supplies. I sifted the dry ingredients and used 1/2 dark chocolate and 1/2 semi-sweet chocolate chips and no espresso. They were perfect! Crispy, Chewy, rich (but not overly rich – so if you love a deep dark espresso chocolate flavor, stick to the main recipe), and my husband said they were just like the ones I was trying to copy!
In my failure with round one, I was reminded again, to measure precisely and always sift when it calls for sifting!
So I made them for a second time here: