Negativecookies Recipes
NEGATIVE COOKIES
I got this recipe from a friend of mine. He calls them "Negative Cookies" because they're like a photographic negative of chocolate chip cookies. Cooking time is per pan, not for the entire batch.
Provided by bunkie68
Categories Drop Cookies
Time 25m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- In a small bowl, cream butter and sugar.
- Add eggs and vanilla and blend well (you can use a spoon or a hand mixer), until the mixture resembles paste.
- In a larger bowl, mix flour, cocoa, soda, and salt (it may helpful to use a wire whisk to do this; be sure to mix to the bottom of the bowl).
- When it is mixed it will look like a light cocoa.
- Add the butter mixture to the flour mixture and mix the two together using a spoon; blend well.
- The mixture will look very creamy and runny at first, but will thicken after about a minute.
- Stir in white chocolate chips.
- Place teaspoon-sized drops on an ungreased cookie sheet.
- Bake in preheated oven for 8 to 9 minutes.
Nutrition Facts : Calories 108.2, Fat 5.9, SaturatedFat 3.6, Cholesterol 17.9, Sodium 74.9, Carbohydrate 13.5, Fiber 0.5, Sugar 9.8, Protein 1.2
FORGOTTEN COOKIES
These meringues are crispy on the outside and marshmallow-y on the inside, with bits of chocolate throughout. The best part of this recipe is that you turn off the heat once the cookies go in the oven, so you can truly forget about them until the morning. A spring-loaded ice cream scoop makes fast work of forming the meringues and you can use any size you like.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 20 to 40 cookies, depending on size of scoop
Number Of Ingredients 6
Steps:
- Position 2 oven racks in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Beat the egg whites and salt in a large bowl on medium speed until frothy. Add the cream of tartar and increase the speed to medium high. Beat in the sugar, 1 tablespoon at a time, then add the vanilla extract. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. Gently fold in the chocolate chips with a rubber spatula.
- Using a spring-loaded ice-cream scoop (or 2 spoons, using one to nudge the meringue off the other), scoop the meringue into mounds about 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a few more chocolate chips.
- Put the baking sheets in the oven, then immediately turn off the oven. Let the meringues stand in the oven until dry, at least 4 hours and up to overnight.
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