Small Discoveries Saturdays is a new series of journal entries on SCOUT’s site where we shine a light on the little tips and treats that we have found help make pregnancy and parenting go a bit smoother.
This month: The Gift of Dinner + a Recipe
Bringing a meal to new parents during the first few weeks after baby arrives is a tremendous gift. If you’re expecting, set yourself up a meal calendar on a site like Meal Train and when someone offers to bring food, you can just send them the link to pick a day. We were spoiled big time with some delightful meals that really took the edge off of the inevitable sleep deprivation.
One night a friend included some meringue-like chocolate cookies from Whole Foods as a dessert. One bite and I was hooked. They’re light and flakey, but gooey inside with bits of solid chocolate chips. When our babe was napping a bit more regularly and I could sneak some time in the kitchen, I searched and found a recipe for Flourless Chocolate Cookies on The Crepes of Wrath blog.
Flourless Chocolate Cookies (adapted from this recipe via The Crepes of Wrath)
- 2 1/2 cups powdered sugar
- 1/2 cup Hershey’s Cocoa 100% Natural Unsweetened (or something similar)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3 egg whites
- 1 teaspoon vanilla extract
- 2 1/2 cups Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate
- sea salt (for sprinkling on top)
Preheat oven to 350°. Line two baking sheets with parchment paper. The cookies can be a bit sticky when they come out of the oven, but you can sprinkle a little flour on the parchment paper prior to baking to help remove the cookies once they’ve cooled off. Either way, you’ll want to lift them with a spatula.
In a large bowl, mix together the powdered sugar, cocoa powder, cinnamon, and salt. Beat in the egg whites until well combined. Mix in the vanilla then fold in the chocolate chips. The dough will be gooey.
Scoop about 2 teaspoons worth of dough onto the tray. You’ll want to space the scoops of dough about two inches apart (the cookies will spread as they bake). This is optional, but if you want to add a little sea salt, sprinkle on top before you put the cookie sheets in the oven.
Bake for 13-15 minutes or until the surfaces are set and slightly cracked. Allow the cookies to cool completely on the cookie sheets before using a spatula to remove them. The cookies will keep well in an airtight container for up to 1 week at room temperature, but who are we kidding—they won’t last a week! If you’ve had an extra long day, warm them up and serve with vanilla ice cream.