Fruit Specialties, Desserts, Cookies and Bars
Chewy Chocolate Cookies
The Ballard Inn has had the same wonderful morning chef, Florina for the past 8 years. She not only prepares the finest breakfast in all of the Santa Barbara Wine Country, she is also the woman responsible for making our famously delicious bed turn down cookies. This particular recipe is one of the staff and guests favorites, it’s the perfect cookie to enjoy on a cold day by our fireplace with a warm cup of coffee or on the porch and watch the sunset. But that is not why these cookies are so amazing is because,it’s made by a wonderful women and chef that we all love very much here at The Ballard Inn. The fact that it’s tasty also helps. The recipe is below and we hope everyone likes it as much as we do here.
Servings: Makes 18 Cookies
4 egg whites
2 ½ cups confectioners sugar
1 cup unsweetened cocoa powder
2 tablespoons flour
1 teaspoon instant coffee
1 tablespoon water
1 cup walnuts, finely chopped
1. Preheat the oven at 350 degrees F. Line 2 cookie sheets with wax paper and grease the paper.
2. With an electric mixer, beat the egg whites until frothy.
3. Sift the sugar, cocoa, flour, and coffee into the whites. Add the water and continue beating on low speed to blend, then on high for a few minutes until the mixture thickens. With a rubber spatula, fold in the walnuts.
4. Place generous spoonfuls of the mixture 1 inch apart on the prepared sheets. Bake until firm and cracked on top but soft on the inside, 12-15 minutes. With a metal spatula, transfer to a rack to cool.