These fudgy chocolate cookies have a satisfyingly chewy texture that enhances the chocolate experience. It has no butter or baking powder at all and yet it is still a drop cookie that will rise when baked. What we use instead of the butter and levener is egg whites. The egg whites will form a kind of light meringue that the rest of the ingredients are added to. When baked, the cookie rises and forms a very nice cracked top and delicate crumb. The resulting chewy chocolate cookie goes great with a big ol' glass of milk or, as I prefer, a nice cup of tea.
Fudgy Chocolate Cookies
- 4 egg whites
- 10 ounces confectioners' sugar
- 4 ounces cocoa powder
- 2 tablespoons all purpose flour
- 1 tablespoon instant coffee
- 1 tablespoon water
- 4 ounces chopped pecans
- 3 ounces chocolate chips
- Preheat oven to 350 degrees.
- Line two cookie sheets with parchment paper.
- Using your stand mixer, beat the egg whites until foamy; a medium peak is good here.
- Mix the sugar, cocoa powder, flour, and coffee into the egg whites.
- Add the water and beat on low speed to mix.
- Then mix on medium speed for 3-4 minutes until the mixture thickens.
- Fold in the pecans and chips.
- Using a tablespoon, spoon the mixture onto the cookie sheets about 1 inch apart.
- Bake for 12-15 minutes.
- Let cool on the cookie sheet for a few minutes before transferring to a rack to continue cooling.
- These are very soft cookies. Let them cool quite a bit before trying to transfer them to the rack.