Chocolate Souffle Cookies

Wow, it's been a while!  While I've made lots of delish dishes lately, I've been SO busy with work, life, and the upcoming holidays that I haven't had any time to blog!  So what do I post for my first blog in 2 weeks?  These incredible chocolate souffle cookies.  This is orginally a fine cooking recipe, but I adjusted some amounts to account for adding in a little extra chocolate.  The outcome is incredible.  I came across this recipe when looking for something to make for my double chocolate cookie loving husband and had to try them.  SO light and airy, and the flavor is delcious.  The is definitely a recipe where you want to break out the fancy pants chocolate.  Lots of times, I'll save and just go with Ghirardelli bittersweet because it's pretty good and more affordable but this is one where you will want to pull out all the stops - and since its a fairly inexpensive recipe otherwise, the splurge is definitely possible.!  And also, this is another GF recipe to add to your repetoire!  Seriously, you're gonna love these...enjoy!!

Chocolate Souffle Cookies
makes 40 small cookies
8 oz. bittersweet or chocolate, finely chopped and divided
2 large egg whites, at room temperature
1/8 tsp. cream of tartar
1/2 tsp. pure vanilla extract
1/4 cup granulated sugar
1/2 cup finely chopped walnuts

Preheat oven to 350 degrees.  Line 2 baking sheets w/ parchment paper.  Melt 6 oz. of the chocolate in a double-boiler and set aside. Using a hand or stand mixer, beat the egg whites with the cream of tartar until soft peaks form. With the beaters running, gradually add the vanilla and sugar until the egg whites hold stiff peaks but don’t look dry. Pour the nuts, remaining 2 oz. chocolate, and melted chocolate over the whipped whites. Gently fold the mixture with a large rubber spatula, trying not to deflate the egg whites, until the color is just uniform.  Drop level teaspoons of the batter onto the baking sheets, leaving 1 in. between the cookies. Bake until the cookies are shiny and cracked, about 8 mins.  Slide the parchment liners onto cooling racks to cool.