INGREDIENTS
2
packages (18 ounces each) refrigerated triple chocolate cookie dough
1/2
cup all-purpose flour
1/2
cup unsweetened Dutch process cocoa powder*
2
egg whites
1
cup chopped cashews
*The Dutch process, or European-style, cocoa gives these cookies an intense chocolate flavor and a dark, rich color. Other unsweetened cocoas can be substituted, but the flavor may be milder and the color may be lighter.
PREPARATION:
- Preheat oven to 350°F. Lightly grease cookie sheets. Let both packages of dough stand at room temperature about 15 minutes.
- Combine both doughs, flour, cocoa and egg whites in large bowl; beat until well blended. Stir in cashews.
- Drop dough by heaping tablespoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until centers are set. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely.
This recipe appears in:
Chocolate
