Yields 20 cookies
- 4 oz bitter sweet chocolate, 70% cacao, chopped
- 6 tbsp butter, at room temperature
- 4 eggs, at room temperature & separated
- 1/8 tsp cream of tartar (optional)
- 1/2 cup sugar
- 1/2 cup cocoa powder, unsweetened
- 1/4 tsp salt
- 1 tsp instant espresso powder
- 1 tsp vanilla extract
- In a small and deep saucepan, simmer some water. As soon as water begins simmering, set a glass bowl over the saucepan and ensure the bottom of the glass bowl doesn’t touch the hot simmering water.
- Add chopped chocolate and butter into the glass bowl. With a spatula, stir to melt chocolate and butter. Once chocolate is almost all melted, remove the bowl and set it aside to cool. Avoid over-heating chocolate. You can also use the microwave to melt butter and chocolate but do it in increments.
- Stir melted chocolate in between to allow to cool before adding vanilla extract.
- In a separate bowl, sift cocoa powder with salt and espresso powder. Set aside.
- In a stand mixer fitted with a whisk, add four egg whites. Beat on low speed until frothy. Add cream of tartar and gradually increase speed to medium.
- Once egg whites forms thick foam, increase the speed to medium-high and carefully sprinkle in sugar. Do not dump in all at once. Do it gradually and slowly to allow the sugars to dissolve and avoid deflating the egg whites.
- Increase the speed to high an whisk egg whites until sugar dissolves. Do not over-beat it to stiff peaks. Just enough until meringue holds soft, glossy peaks.
- Combine four egg yolks into cool chocolate. Gently fold in 1/4 of the meringue into chocolate. Fold in sifted cocoa powder too. Be patient and keep folding everything, gently.
- Carefully fold in the rest of egg whites without deflating the batter. Its perfectly fine if batter has little streaks of egg whites. DO NOT OVER-FOLD.
- Cover thick cookie batter bowl with a cling wrap and refrigerate for at least 30 minutes.
- Preheat oven to 275F. Line two large cookie sheets with parchment paper. Set aside.
- Scoop chilled cookie batter with a small ice cream scoop, place it onto baking sheets, leaving enough room between scoops.
- Bake cookies between 10 to 12 minutes, remove cookie sheet from oven and allow cookies to cool on baking sheets for 10 minutes before cooling it off completely on a cooling rack.
- Enjoy this fudgy-centered, death by chocolate cookies with a tall glass of cold milk!
Tried any flour-less recipes before?