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.
