1. The kids will be learning critical thinking skills and how to solve problems independently.
2. There will be several field trips and a kung fu instructor coming to visit.
3. People like chocolate cookies.
Deep Dark Chocolate Cookies
Adapted from a recipe in Bon Appetit*
1 1/2 c. good quality semi-sweet or bittersweet chocolate chips**, divided
3 large egg whites, room temperature
2 1/2 c. powdered sugar, divided
1/2 c. unsweetened cocoa powder
1 Tbs. cornstarch
1/2 tsp. salt
1/2 tsp. vanilla
1/2 tsp. almond extract
Preheat oven to 400.
Melt 1 cup of the chocolate chips in a small glass bowl in your microwave by zapping on 50% power for about 3-4 minutes, stirring every minute or so. When completely melted and smooth, set aside to cool slightly.
Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually beat in 1 cup of the powdered sugar, until the mixture looks like soft marshmallow cream. Whisk another 1 cup of powdered sugar, the cocoa, cornstarch, and salt together in a medium bowl to blend. On low speed, blend these dry ingredients into the egg white mixture. Stir in the melted chocolate, the extracts, and the remaining 1/2 c. chocolate chips. The dough will be stiff but still quite sticky.
Place the last 1/2 c. of powdered sugar in a small shallow bowl. Using teaspoons, drop dough by spoonfuls into the sugar, and roll around gently to coat. Place on parchment or silpat covered baking sheet about 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on the baking sheets for about 10 minutes, (cookies will flatten as they cool) then transfer to baking rack to cool completely.
Can be stored in an airtight container for several days, or gobbled up by a group of parents at a school meeting in 10 minutes.
Click to print this recipe!
* That clipping project is paying dividends already!!
** I used See's, which are wonderful