The Royal Hotel's Signature Chocolate Cookies
27
- Prep Time10 min
- Total Time25 min
- Makes32 cookies
Recipe: The Royal Hotel Executive Pastry Chef Sarah Villamere. Photo, Aimee Nishitoba.
Chatelaine deputy editor Gillian Grace first tried these chocolatey cookies while staying at the Royal Hotel in Prince Edward County, Ont. Presented to every guest upon check-in, they're a real crowd pleaser: crackly, chewy and totally gluten-free. Pastry chef Sarah Villamere was happy to share the recipe with us—and we can't wait to make them at home ourselves.
Ingredients
332 g icing sugar
66 g cocoa powder
4 g salt
3 g vanilla extract
120 g egg whites
80 g grated coconut, unsweetened
80 g sunflower seeds, toasted
80 g pumpkin seeds, toasted
80 g dried cranberries
80 g dried blueberries
Instructions
Set oven rack to top position and preheat oven to 350F. Line a large cookie sheet with parchment paper or a silicone baking mat.
In a stand mixer fitted with the whisk attachment, whip egg whites and vanilla to soft, frothy peaks. Sift in the icing sugar, cocoa and salt.
Switch mixer to paddle attachment and fold in the rest of the ingredients. The batter should be thick, but still glossy.
Scoop cookies onto a lined baking tray with a 1-oz cookie scoop or spoon, making sure to dip scoop or spoon into water between each cookie to prevent cookie dough from sticking.
With a wet hand, press the tops of the cookies slightly to flatten them a little. Bake in top rack of oven for 18 min until dry to the touch on the outside but still tender in the middle when cool.
Read more about Prince Edward County and The Royal Hotel.
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