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.
Tags: chocolate, cookies, Croquants, Dorie Greenspan
Pragmatic Attic 
December 7, 2010 at 10:08 pm |
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.
December 8, 2010 at 12:06 pm |
Thanks, Elaine. The cookies aren’t all completely hollow, but they are all so light and airy that everyone thought I had made meringues.
January 21, 2011 at 1:17 pm |
[…] I made lots of Dorie desserts for Hanukah: speculoos, apple cake (this time with flour instead of potato starch), this mousse cake, and croquants. […]
May 17, 2011 at 8:47 pm |
[…] Double Chocolate Walnut Cookies Inspired by Dorie Greenspan’s Croquants […]