As many of you know, I am from Texas. More notably, from a small country town where seeing cows in a neighborhood is not unusual. In fact, it’s quit common! So, while I was experimenting with this recipe over the past few months, each time I popped a pan out of the over, my husband said, they look like cow pies! Therefore, that is the official name now 🙂

Don’t let the name fool you though…everyone LOVES THESE! The name is what gives them a little zest;)

Before I start the recipe, I have a funny story to share with you about foods that look like cow pies…

I must say my sweet husband has really grown to love my “mad scientist” mentality when I am experimenting in the kitchen. When we first got married, I was so excited to prepare a perfect meal for him in our little kitchen. He came home from a day at work to a kitchen that was in complete shambles…I’m talking all the cabinet doors open, all the dishes out, food in all places possible, and you get the picture! I even baked his favorite chocolate cake that look more like, well a cow pie! We laugh at how much we have changed over the years…not only did I teach myself to cook and bake since then, I also perfected many baking techniques while in college. Much of that due to being a chemistry lab 5 hours a day!

Now my cookies are so well known at his work, I even sale them to people! Just goes to show we all have to start somewhere 🙂

My husband can’t have dairy due to health issues, so I have been trying to come up with an alternative to his favorite, the chocolate chip cookie. These are more of like a brownie than a cookie, but they are light and fluffy. They definitely satisfy any sweet tooth. I got my inspiration from H-E-B grocery store because they have a “chocolate chewy” cookie in the bakery that is pretty good. Their cookie is more airy though, but the taste is very similar.

The secret is dutch process cocoa powder instead of regular. I will go in to depth on the difference between dutch and regular cocoa powder in this post. Feel free to check that out too 🙂

 

“Cow Pie” Cookies

• 3 cups powdered sugar
• 1/2 cup + 3 tbsp dutch process cocoa powder
• 2 cup pecan halves (could use walnut)
• 1/4 tsp salt
• 3 or 4 egg whites (room temperature)
• 2 tsp vanilla
• 1/2 cup mini chocolate chips

Directions:

1. Preheat oven to 350º. Line baking sheet with parchment (may even want to spray it).
2. Chop pecan halves into small pieces and put in medium size mixing bowl, add the cocoa powder, powdered sugar and salt. Whisk together.
3.  Add the vanilla, and egg whites. Whisk together until moist and batter is thick. If the mixture seems incredibly thick (too thick to move whisk through), add another egg white. I always need 4, but egg size can fluctuate. Start with 3.
4. Scoop batter with spoon onto prepared baking sheets with space between since cookies spread. (This should make about 24 or so cookies)
5. Bake 12-14 minutes until the tops begin to crack and cookie is firm around edges. (Sometimes I have to leave them in 15 minutes depending on how much I over stir the mix :))
6. Let cookies cool almost completely on the sheet, then transfer to cooling rack.

I use a cookie scoop to get the cookies to all look alike.

For tips on baking cookies, stop by my 7 secrets to the perfect chocolate chip cookie! Although these aren’t the same chemical reaction due to lack of butter, it still has some great tips for you 🙂

[Tweet “Cookies that look like cow pies & taste like chocolate heaven 🙂 @chemistrycachet”]

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