I made these warm, gooey, fudgey, chocolaty cookies three times. And they quickly disappeared each time. At first I thought they would be too light because this recipe calls for beaten egg whites. But that fear went away when I bit into one: warm and fudgey in the middle, chewy on the outside. Make sure not to leave them in the oven for too long – at this high temperature, they can turn from perfect chocolatey consistency to hard and burnt pretty quickly. These cookies will be even better if you use a higher-quality chocolate like Scharffen Berger or Valrhona.
Don’t be afraid of the chili powder! It might seem like an odd ingredient in chocolate chip cookies, but it doesn’t add any spiciness — it just increases the deep flavor of the chocolate.
I highly recommend you make these cookies. They’re delicious and deep and dark and fudgey and gooey and wonderful. They got rave reviews from my family and friends. And they are worth it.
Adapted from Bon Appétit
CLICK HERE TO PRINT THIS RECIPE(LINK OPENS A PDF DOCUMENT)
Chewy Chocolate Fudge Cookies
makes about 24 cookies
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
1 cup powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 tsp of chile powder
- Melt 1 cup of chocolate chips in a microwave-safe bowl about 2 minutes, stirring at 1 minute and 2 minute marks. Set aside.
- Sift 3/4 cup powdered sugar, cocoa powder, cornstarch, cinnamon, salt and chili powder into a small bowl. Set aside.
- In a medium bowl, beat egg whites on high until soft peaks form (meaning if you hold your beaters horizontally, the whites droop down softly). Add remaining 1/4 cup powdered sugar and beat until mixture looks like soft marshmallow cream (scroll down for a picture).
- Switch speed to low and beat in dry ingredients, a third at a time. After dry ingredients are combined, fold in warm melted chocolate and chocolate chips. Dough will become very stiff. Chill in refrigerator for 20-30 minutes.
- While dough is chilling, line a cookie sheet with parchment paper or a baking mat. Preheat oven to 375° F.
- Scoop a rounded tablespoon of dough and roll into a ball. Place on sheet about 2 inches apart and flatten slightly.
- Bake until cookies puff up and tops look cracked, about 10-12 minutes. (Note: watch them closely. They may burn!)
- Cool on sheet for 5 minutes, then transfer to rack to finish cooling.
- If you’re baking in batches, I suggest chilling the dough between batches to keep it from getting too soft and tacky and difficult to handle.
CLICK HERE TO PRINT THIS RECIPE (LINK OPENS A PDF DOCUMENT)