Prep 20 mins
Cook 5 mins
Another one from, "Desserts That Have Killed Better Men Than Me" by Jeremy Jackson. These are really interesting - classified as a cookie, but totally unlike any cookie I've ever had. The directions walk you through each step very specifically, so don't be worried if they seem too wordy :). Really very easy and lovely, especially in hotter months. Again, times are est.
- 4 tablespoons unsalted butter, cut into pieces
- 4 ounces bittersweet chocolate, chopped
- 2 teaspoons instant espresso powder, dissolved in
- 2 tablespoons hot water
- 3 large eggs, separated
- 1 pinch salt
- 3 tablespoons light brown sugar, sifted
- Preheat oven to 325 F.
- Line two or three baking sheets with parchment paper (a must).
- Melt butter and chocolate in a double boiler or a metal bowl set over a pan of simmering water.
- Remove from heat and whisk in dissolvd espresso.
- Let this mixture cool for several minutes, then whisk in egg yolks.
- Beat egg whites with salt in a medium bowl on low speed until they are frothy.
- Increase speed to high and slowly add brown sugar, beating until whites form soft peaks.
- Stir in one-third of the beaten egg whites into chocolate mixture to lighten it, then gently fold in the rest of the whites.
- The batter should be light and fluffy- a mousse.
- Drop batter by the tablespoon onto parchment paper, spacing them 2 1/2 inches apart.
- Bake the cookies for 5 to 8 minutes, until they are puffed and not too glossy.
- Slide parchment paper (with cookies still on it) onto cooling racks.
- Once the cookies have cooled, leave them on the paper and freeze them until they're firm enough to remove.
- Keep them frozen until serving.