Chocolate Soufflé Cookies
Chocolatey and moist with a light, crisp exterior, this gluten-free cookie is an excellent showcase for high-quality chocolate.
Yields about forty 2-inch cookies.
6 oz. bittersweet or semisweet chocolate, chopped
2 large egg whites, at room temperature
1/8 tsp. cream of tartar
1/2 tsp. pure vanilla extract
1/4 cup granulated sugar
3/4 cup finely chopped walnuts
Position oven racks in the upper and lower third of the oven and heat the oven to 350 F. Lightly grease two baking sheets or line them with parchment.
Melt the chocolate 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 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. Immediately drop level measuring teaspoons of the batter onto the baking sheets, leaving at least 1 inch between the cookies. Bake until the cookies are shiny and cracked, 10 to 12 min.; they should be firm on the outside but still gooey inside when you press them. Slide the parchment liners onto racks or use a metal spatula to transfer the cookies to racks and let cool completely. The cookies are best eaten on the day they're baked but will last two to three days if stored in a n airtight container.
photo: Scott Phillips
From Fine Cooking 61
, pp. 18
December 1, 2004