Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chocolate Soufflé Cookies

Scott Phillips

Yield: Yields about forty 2-inch cookies.

Chocolatey and moist with a light, crisp exterior, this gluten-free cookie is an excellent showcase for high-quality chocolate.


  • 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. 


Rate or Review

Reviews (16 reviews)

  • mickysingh | 07/08/2017

    I love the chocolates , and want to try it once .. looking very soft and yummy..

  • brownest_eyes | 07/13/2014

    delicate, rich flavor, simple ingredients. an elegant cookie. will make it again and again.

  • bellaginger | 06/16/2014

    The best chocolate cookie! They taste even better the next day and lasted for a week in a Tupperware container. I used 70% bittersweet and they were yummy. First time I made them I let the egg whites sit at room temp for a few hours, 2nd time for a bit less since I was rushed and they are better with the longer sit time. YUM!!!

  • BadWolf10 | 12/22/2013

    Toby, a small amount of moisture causes chocolate to sieze and does not loosen it up. Try pouring the entire batch of egg whites on top of the chocolate and folding quickly, it will work.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial