Fudgy Chocolate Cookies
 
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Cook time
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These cookies are like magic! It takes just a few ingredients to make these super soft, fudgy, darkly chocolatey cookies. They get most of their flavor from the cocoa powder, so make sure to use the best cocoa you can find. You can also vary the mix-ins to suit your taste--try all sorts of different nuts, dried fruits, and chips! Please note that this recipe calls for medium egg whites. You can also use large eggs, but your cookies might spread a bit more. If you have extra-large or jumbo eggs, I suggest using 3 whites instead of 4.
Author:
Serves: 20
Ingredients
  • 3 oz (1/2 cup) roasted, salted almonds
  • 4 medium eggs
  • 9 oz (2¼ cup) powdered sugar
  • 3 oz (1 cup) unsweetened cocoa powder
  • ¼ tsp salt
  • 2 tsp vanilla flavoring
  • 1½ oz (1/2 cup) sweetened shredded coconut
  • 4½ oz (3/4 cup) miniature chocolate chips
Instructions
  1. Preheat your oven to 350 F, and line two baking sheets with parchment paper. Spray the paper well with nonstick cooking spray—these cookies will be tough to remove without spraying, so even though you're using parchment, spray anyhow!
  2. Chop the roasted almonds until they're in small pieces.
  3. Separate the eggs and put the whites in a large bowl. Reserve the yolks for another use. Add the powdered sugar, cocoa powder, salt, and vanilla to the whites. Stir until everything you have a glossy, smooth batter. It will be thin like a cake batter, not thick like a typical cookie dough.
  4. Add the chopped almonds, coconut, and miniature chocolate chips (or whatever other mix-ins you're using) and stir until they're well-incorporated.
  5. Scoop the batter onto the prepared baking sheets in generous tablespoons. They will spread out, so leave a few inches between them. If you use 1½ tablespoons of batter, you'll get about 20 3-inch cookies out of the batch. Bake the trays for 8 minutes, rotating halfway through, until the cookies have spread and are puffed, cracked, and have a dry shine on top.
  6. Let the cookies cool completely on the tray before using a spatula to remove them. They store very well and can be kept in an airtight container at room temperature for a week.
Notes
If you're making these for Passover, make sure that your ingredients, like the powdered sugar and vanilla flavoring, are kosher for Passover. You can either buy Passover powdered sugar, or make your own with sugar and potato starch. Similarly, you can substitute the beans of a vanilla pod (or omit the vanilla entirely) if you can't find a kosher vanilla flavoring. This recipe is adapted from King Arthur Flour.
Recipe by Oh Nuts Blog at http://www.ohnuts.com/blog/fudgy-chocolate-cookies-passover/