Croquants: Plain and Chocolate

I made Dorie Greenspan’s recipe for croquants from Around My French Table, and then adapted the recipe to make a flourless chocolate version. (here is David Lebovitz’s version, which is nearly the same).

The regular version of this cookies was chewy and sweet (well, chewy warm from the oven; when cooled, they are crisp), and made me think of Gottleib’s Chocolate Chewies and  Payard’s Flourless Chocolate Walnut Cookies.

So, I decided to swap out the flour for cocoa (by weight, 1.5 ounces). Plus, I added a little coffee powder and a pinch of salt. Plus, I added chocolate chips. And I used walnuts, but pecans or other nuts would be fine, too.

The cookies were a success: chewy and chocolate-ey. (well, chewy warm from the oven, crispy/chewy when cool, and less light then the plain version)

I added some almond extract to the plain, which added to the flavor. The plain have a very interesting texture, because they are light to the point of being hollow despite the lack of any beating of the whites.

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4 Responses to “Croquants: Plain and Chocolate”

  1. Elaine Says:

    How interesting that they are hollow inside! Your cookies look wonderful. I haven’t had a chance to check this recipe out in Dorie’s book and now you make me want to make them! Your changes of cocoa and coffee powder sound delicious.

  2. pragmaticattic Says:

    Thanks, Elaine. The cookies aren’t all completely hollow, but they are all so light and airy that everyone thought I had made meringues.

  3. Michel Rostang’s Double Chocolate Mousse Cake (Dorie Greenspan) « Pragmatic Attic Says:

    […] I made lots of Dorie desserts for Hanukah: speculoos, apple cake (this time with flour instead of potato starch), this mousse cake, and croquants. […]

  4. Double Chocolate Walnuts (with a lower-fat cookie variation) « Pragmatic Attic Says:

    […] Double Chocolate Walnut Cookies Inspired by Dorie Greenspan’s Croquants […]

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