Chewy Chocolate Fudge Cookies

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

  1. Melt 1 cup of chocolate chips in a microwave-safe bowl about 2 minutes, stirring at 1 minute and 2 minute marks. Set aside.
  2. Sift 3/4 cup powdered sugar, cocoa powder, cornstarch, cinnamon, salt and chili powder into a small bowl. Set aside.
  3. 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).
  4. 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.
  5. While dough is chilling, line a cookie sheet with parchment paper or a baking mat. Preheat oven to 375° F.
  6. Scoop a rounded tablespoon of dough and roll into a ball. Place on sheet about 2 inches apart and flatten slightly.
  7. Bake until cookies puff up and tops look cracked, about 10-12 minutes. (Note: watch them closely. They may burn!)
  8. Cool on sheet for 5 minutes, then transfer to rack to finish cooling.
  9. 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)

egg whites beaten with powdered sugar

When beating the powdered sugar into your egg whites, make sure the mix looks like this - soft and creamy.

double chocolate cookie dough

Your dough will be firm but sticky. Make sure to chill it before rolling out the cookies!

cookies on baking sheet

Leave space between the cookies so they spread and flatten them slightly before baking.

finished chocolate fudge cookies

You will be rewarded with chocolatey, fudgey, dense, rich cookies.

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5 Comments

  1. These are really gorgeous photos! Now I want a cookie.

    Reply
  2. Ali

     /  February 23, 2011

    I just tried these cookies and baked them on parchment paper, do not leave them to cool on the pan, take them off immediately after removing from oven. Had to throw away half of the batch because they became stuck onto the paper even with cooking spray. Cookies flavor is just okay, nothing I will go out of my way to make again.

    Reply
    • Hi Ali, thanks for your review. I am so sorry to hear that the cookies burned and you had to throw some away! It’s also too bad you did not like the flavor. I think maybe if you tried making the cookies larger (as in, twice the size you did originally) that it would help prevent the burning and would also provide for a larger amount of fudginess in the center. Did you make sure to chill the dough before baking? That step is absolutely necessary to make sure the cookies don’t burn and that they don’t spread out too thin.

  3. Made these today looking for a home-made version of Einstein Bro’s fudge cookies. And they were delicious! The batter wasn’t nearly as thick as the pictures, and was really messy to work with, but the cookies turned out just fine. I had to turn the oven down a bit (I think my oven runs a little hot) and had to watch them closely – definitely took them out right at 10 minutes or so after burning the first batch – but the rest were delicious. And as a bonus, they’re gluten-free, so all of my friends can have them!

    Reply
    • Joel, thanks so much for commenting. I have gone back and added a note to watch the cookies closely. This is definitely a higher temperature than standard baking so there is way more potential for error. I didn’t even realize they are gluten-free. That is excellent!

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