There are times when any sweet treat won’t do. It must be chocolate. It must be the rich and fudgy kind. And it must be easy enough to whip up in minutes. This recipe, by François Payard, certainly fits the bill. The top splits into lovely crackles revealing a dark center that’s studded throughout with rich, chocolate morsels. This cookie, plus hot tea, plus my book (currently Unbroken by Laura Hillenbrand, which I highly recommend by the way) can turn a mid-afternoon slump into a day at the spa. Or at least it feels that way.
The recipe doesn’t make a whole lot, which is why you’ll need to hide them from your kids. Some things are meant to be shared…some are not. And that’s okay, isn’t it?
- 3 cups confectioners’ sugar
- ½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
- ¼ teaspoon salt
- 4 large egg whites, at room temperature
- 2 cups semi-sweet chocolate chips
- 1 tablespoon pure vanilla extract
- Preheat the oven to 320 degrees. Line 2 baking sheets with parchment paper or a Silpat.
- In a large bowl, whisk the confectioners’ sugar with the cocoa powder and salt.
- Add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). Gently fold in the chocolate chips.
- Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking.
- Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.