Hmmm, what to make for the chocolate lover on Valentine’s Day? There’s devil’s food cake or red velvet cupcakes. May a chocolate silk pie or a vat of chocolate pudding, don’t hold the whipped cream. It won’t surprise you to know that I would opt for cookies. Flourless Fudge Cookies to be exact.
I hesitate to call these gluten-free because some confectioners’ sugars contain starch which contains gluten. If gluten free baking is a priority, look for confectioners’ sugar labeled as such. The cocoa powder, though, should be gluten free.
I will say it at the outset that this is sort of a strange recipe and there will be moments in the process that you think, “This just can’t be right.” Persevere. The first time I made them, the dough was quite loose and when I dropped it on the baking sheet, it started to spread. As you know, the dough balls always spread when they hit the heat so this wasn’t a good sign. I was not interested in 5-inch, or more, cookies. I scraped it up and dumped it back into the mixing bowl. I added more confectioners’ sugar (the total amount I used is reflected in the recipe) until it felt firm enough to hold its shape on the baking sheet.
So, I’ve already called this recipe strange, and now I will say the same for the cookie itself. It’s strange in that it may not be quite what you expect when you bite into one. The outside is crinkly, crusty and the inside is a soft, fudgy goo. The chocolate is intense, which is how you will announce your forever adoration to your honey pie.
This recipe doesn’t make a ton, just 3 dozen. That’s enough to put on a plate and wrap with a ribbon. Leftover Flourless Fudge Cookies can be frozen but open air is not kind to these tender morsels. And tender is the word of the day.
- 4 ounces unsweetened baking chocolate, melted and cooled to warm
- 3 cups confectioners’ sugar, plus more if needed
- 2 tablespoons unsweetened cocoa powder
- 3 large egg whites, at room temperature (do not use bigger eggs or there will be too much liquid)
- 1 teaspoon vanilla or almond extract
- Sugar for sprinkling
- Preheat oven to 325 degrees. Line baking sheets with parchment paper.
- In a large bowl, beat melted chocolate on low speed with ⅓ of the confectioners’ sugar and all of the cocoa powder until well blended. Gradually add one egg white. Repeat two more times with ⅓ confectioner’s sugar and egg white, and beat until smooth after each addition. Mix in vanilla extract. (Substitute almond extract if you’d like.)
- Let mixture sit for about five minutes to allow egg whites to be absorbed. If the mixture seems too wet and loose, add more confectioners’ sugar in ¼ cup increments. The dough should hold its shape when dropped onto baking sheet and not immediately spread.
- When dough is ready, use a small scoop to portion out 1 ½ tablespoon drops on prepared sheets about 2 inches apart. Bake for about 9 to 11 minutes, turning the baking sheet halfway. Sprinkle with sugar after removing from oven for added sparkle and sweetness.
- The cookies will be soft in the middle when removed from the oven. Let them cool for about 5 minutes on the sheets before moving to wire racks. When cool, store in airtight containers or freeze in containers or zipper-closed bags.