Everytime I have ever attempted to make a soufflé it falls the minute I open the oven. It always looks so beautiful in there, all puffed up in its glory.
But then reality sets in once the pesky door is opened. Maybe someday I’ll figure out the secret to a puffed up soufflé but until then these Chocolate Soufflé Cookies will tide me over.
Since there is no flour in these cookies the chocolate is showcased in a big way. You really taste the richness and intensity of the chocolate. Slightly crispy on the outside and moist on the inside; the perfect decadent holiday cookie.
If you’ve ever had chocolate soufflé, you know the richness I am trying to describe. This is not your regular chocolate cookie. You’ll see.
Here’s what you will need: Bittersweet chocolate (good quality), granulated sugar, vanilla extract, cream of tartar and walnuts. Ingredients not shown: Egg whites.
Melt 6 ounces good quality bittersweet chocolate (70{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} cacao). I melted mine in a stainless steel bowl over boiling water. Easy and fast. Set aside.
Can you see the whisk going around in here? That’s how fast I am mixing these egg whites. So, with a stand or hand mixer using the whisk attachment, beat 2 large egg whites with 1/8 teaspoon cream of tartar until soft peaks form.
With the beaters running, gradually add 1/2 teaspoon vanilla extract and 1/4 cup granulated sugar until the egg whites hold stiff peaks but aren’t dry.
Pour 3/4 cup finely chopped walnuts and melted chocolate over the whipped whites, gently folding them into the mixture with a rubber spatula. Try not to deflate the whites and mix until the color is just uniform.
Immediately drop teaspoons of the batter onto two baking sheets covered in parchment paper. Space the drops 1-inch apart. Position oven racks in the upper and lower thirds of the oven and bake cookies at 350 degrees for 10-12 minutes.
Bake until the cookies are shiny and cracked. They will be firm on the outside but gooey on the inside when pressed. Transfer to racks to cool completely.
A handful of these cookies placed in a decorative dish and tied with a ribbon is a nice reminder to someone that you are thinking of them during the holidays. You can get small dishes like these at Cost Plus very inexpensively. Add an ornament and with hardly any effort, you are done. Remember, presentation is everything.
Don’t forget your Jewish friends during the holiday season, they like cookies too. No matter how cute you think your Santa wrapping is….last time I checked, Jewish people do not celebrate Christmas. This time of year, they celebrate Hanukkah and the traditional colors of blue, white, silver and gold are appropriate. Your small gesture of changing your packaging will show your sensitivity to their faith and culture.
For me personally, if I do not know someones faith, I always wish them “Happy Holidays”. I feel anything else would be presumptuous on my part. Anyway that’s my rant and I’m sticking to it. The Dreidel made me do it! Forgive me.
Here’s a shot of the yummy inside…yum…yum…yum!
Chocolate Soufflé Cookies
Adapted from Fine Cooking
6 ounces good quality, bittersweet chocolate, chopped
2 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1/4 cup granulated sugar
3/4 cup finely chopped walnuts
Melt chocolate. I melted mine in a stainless steel bowl over boiling water. Easy and fast. Set aside.
With a stand or hand mixer using the whisk attachment, beat egg whites with cream of tartar until soft peaks form.
With the beaters running, gradually add vanilla extract and granulated sugar until the egg whites hold stiff peaks but aren’t dry.
Pour walnuts and melted chocolate over the whipped whites, gently folding them into the mixture with a rubber spatula. Try not to deflate the whites and mix until the color is just uniform.
Immediately drop teaspoons of the batter onto two baking sheets covered in parchment paper. Space the drops 1-inch apart. Position oven racks in the upper and lower thirds of the oven and bake cookies at 350 degrees for 10-12 minutes.
Bake until the cookies are shiny and cracked. They will be firm on the outside but gooey on the inside when pressed. Transfer to racks to cool completely.
