Flourless Fudge Cookies

Photo: Gerlinde

Ingredients

2 1/4 cups confectioners' sugar

1/4 teaspoon salt

1 teaspoon espresso powder, optional but good

1 cup cocoa powder, Dutch-process preferred

3 large egg whites

2 teaspoons vanilla extract

Preparation

Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.

Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.

Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.

Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.

Remove the cookies from the oven, and allow them to cool right on the pan.

Tools

Comments

Permalink Valarie
March 5, 2010

One of our local restaurants serves this cookie made with Splenda -- they look exactly like your picture! I made these today and they never rose -- the batter is thin and syrupy. I added a few nuts and chocolate chips. The cookies "taste" good and, but do not look pretty like yours. Any ideas why? What causes these to types of cookie to rise?

Permalink Jenny MacKinnell
March 6, 2010

Hmmmm, that is weird that they didn't rise. The egg white is the only leavening agent in this recipe. You did you only whites? Not the whole egg or egg white substitute? Perhaps you can whip up the egg whites separately (incorporating air) a bit and fold them in last to give it some extra insurance for the 'puff factor'? You may want to check if your oven is calibrated correctly. I know my oven runs 50-75 degrees hotter than the dial is set. I have to go by my oven thermometer first before I put stuff in my oven. This is also because I have a baking stone in mine which tends to retain heat. Give it another try with whipping the whites. That's gotta give it boost.

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About

King Arthur's Flour/Baker's Banter Notes: You can add up to 2 cups of chocolate chips or diced walnuts to the batter. You'll lose the cookies' "no added fat" attribute, but make some very tasty cookies. With 2 cups of add-ins, you'll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.