• Cook with Love and Kosher Salt

     

fudgy puffy chocolate cookies (changed the name so you don’t confuse these with my traditional meringues)

Chocolate-y, gooey on the inside and crispy on the outside, these meringue cookies are scrumptious.  Extra good.  Unlike many meringues, these are a bit soft in the center, very flavorful, and are not as cloyingly sweet as meringues can often be.  We all loved these.  Me, Rob, Greg, Andy, and Sylvie – I think I also gave to Lauren and Zach and pretty sure they enjoyed too – but it was a while ago and I can’t really remember.  Oh well, trust me and my family.  Good stuff.  These are definitely best the day you make them.  However, after 2 days, Greg’s friend Henry was here and he sampled what looked like dry cookies (to me) and pronounced them delicious.  Enjoy-

fudgy meringue chocolate cookies (from March 11 Bon Appetit ):

1 cup bittersweet (divided) chocolate chips (do not exceed 61 percent cacao)
1 1/2 cups confectioners’ sugar, (divided)
1/3 cup unsweetened good quality cocoa powder (I used natural Callebaut)
2 teaspoon cornstarch
2 large egg whites, room temp
1/2 teaspoons vanilla extract
1/8 teaspoon cream of tarter
2 pinches kosher salt

Preheat oven to 350 degrees.  Line baking sheets with parchment.

Melt 1/2 cup of the chocolate in a small bowl over simmering water or in a microwave safe bowl for 15 second intervals until the chocolate is melted.  Try very hard not to burn the chocolate.  You are melting, not cooking it.

Cool the chocolate to lukewarm – about 10 minutes. While it cools, whisk together 1/2 cup of the sugar, cocoa, and cornstarch in a small bowl and set aside.

With the whisk attachment of your mixer or with hand held beaters, beat the egg whites until a little frothy.  Add the salt and cream of tarter and continue to beat until soft peaks form.

Slowly add the remaining one cup of sugar – add it in 4 additions and beat to blend after each addition.

Continue to beat until meringue is thick and glossy like marshmallow fluff.  Beat in cocoa mixture.  Then fold in the melted chocolate and then the remaining chocolate chips.  Try not to overwork the meringue at this point.

Drop the batter by rounded tablespoons onto the sheet pans.  Bake cookies for about 11-14 minutes.  Reverse sheet pans and turn around as well half way through.

Try not to over-bake or they will dry out.

Let cool and then eat!

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2 Comments

  1. Ellie Berlin

    6 years ago

    What do you think would happen if you left out the cornstarch? I think – and believe me I don’t know – cornstarch can’t be used for Passover. They do sound yummy and a little different from my Maida Heatter ones. Hope all is well – ellie

    Reply
  2. Joy

    6 years ago

    These look delicious and corn starch is gluten free too!!! Q: when do you add the vanilla? To the merringue or to the chocolate sauce…hope all is well!

    Reply

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