48 hours later…and I am still obsessed with Christmas tree bokeh and covering my entire life in sprinkles.
Is anyone the least bit surprised by this fact?
Probably (definitely) not.
And seeing as how I could amuse myself endlessly with these two things for at LEAST one more week… it can’t seriously be Christmas Eve right now, right?
Like Christmas is actually tomorrow? And then the pretty lights and songs and trees and everything come down?
Stoppp. So not over it yet.
And so not ready for Christmas cookies to end. But luckily, these have a lot going for them all year round–in terms of their low-fat, dairy-free, gluten-free redeeming qualities. They are also simultaneously light and airy but chewy and fudgey.
But make them now because they are best covered in Christmas sprinkles and bokeh. I know these things.
Dark Chocolate Dipped Cocoa Cookies
Adapted from Prevention Magazine
1/2 cup Hershey’s Special Dark cocoa powder
pinch of salt
1/2 C sugar, divided
3 lg egg whites
1/8 tsp cream of tartar
1 tsp vanilla extract
dark chocolate, melted
Preheat oven to 300°F.
In small bowl, sift together cocoa, salt, and 1/4 cup of the sugar.
In large bowl, with electric mixer at medium low speed, beat egg whites and cream of tartar until soft peaks form. Beat in remaining 1/4 cup sugar, 1/2 tablespoon at a time, until meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract.
Drop by rounded teaspoonfuls about 1″ apart onto prepared baking sheets. Bake 25 minutes for soft chewy cookies or 40 minutes for crisp ones.
Once cooled, dip them into melted chocolate and cover in sprinkles!