19 January 2018

FLOURLESS CHOCOLATE CHUNK FUDGE COOKIES

What better way to spend a snow day than baking cookies. And which cookie is particularly tasty with a cup of tea or coffee? Chocolate cookie! These lovely little cookies are very simple and easy to make, and very quick, too! From start to finish, you need about 30 minutes, or even less, and they are truly moreish.
As far as the chocolate goes, you can buy chocolate chunks or you can chop up an entire bar of chocolate into rough shards, and fold them through. The cookies may look a bit textured, but those large pieces of chocolate will melt during baking and be amazing and delicious once the cookies are out of the oven.


Ingredients
2 medium egg whites
200 grams icing sugar
50 grams dark cocoa powder
2 levelled tablespoons cornflour
200 grams dark chocolate chunks
1 teaspoon instant coffee granules
1 ½ teaspoon vanilla extract


Preparation
Sift the icing sugar twice with the cocoa powder and cornflour, and set it aside. Beat the egg whites on high for a few minutes, until stiff peaks form. Sift in half of the dry ingredients, add the vanilla, coffee, and the chocolate, and combine everything gently with a wooden spoon or a spatula. Repeat this one more time, and blend only until it is combined.
Line a large cookie sheet with baking paper, take about a tablespoon of the batter and gently place it on the cookie sheet. Arrange the cookies about 5 cm apart, because they will expand as they bake. Bake them in a preheated oven at 175˚C (350˚F), for about 10-12 minutes. They will be very soft when you take them out of the oven, but after about a few minutes of cooling, they will be ready to be transferred to a wire rack. Yields 15 cookies.

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