Chocolate Soufflé Button Cookies Recipe
These cookies are so easy to make; they taste like a perfect chocolate soufflé with a chewy exterior. I love them served on the side of a bowl of coffee gelato!
Ingredients
- 6 oz. (175g) bittersweet or semisweet
- chocolate, chopped
- 2 large egg whites, at room temperature
- ⅛ tsp. cream of tartar
- ½ tsp. vanilla extract
- ¼ cup granulated sugar
- ¾ cup finely chopped walnuts, optional
Instructions
- 1
Preheat oven to 350˚F, position two racks in the upper and lower thirds of the oven. Line two cookie sheets with parchment paper. If you have a large zip top bag, cut the corner off of one end of the bag so that the opening is the size of a quarter or slightly smaller.
- 2
Melt the chocolate over a double boiler (I use a glass bowl over a small pot half full of boiling water), set aside once melted.
- 3
Using a hand or stand mixer, beat the egg whites with the cream of tartar until soft peaks form. With the beaters running, gradually add the vanilla and sugar until the egg whites hold stiff peaks but don’t look dry.
- 4
Pour the nuts and melted chocolate over the whipped whites. Using a large rubber spatula, fold the mixture, trying not to deflate the egg whites, until the colour is just uniform.
- 5
Immediately transfer mixture to the bag (I fold a cuff of the bag down to make this easier), gently squeeze the mixture down do that it almost comes out of the opened corner. Squeeze a lump of batter onto the cookie sheet and repeat until you have squeezed all the batter out of the bag, leaving a one-inch space between each cookie (alternatively you can drop batter on to the sheets by teaspoon (I find the bag method much easier and faster).
- 6
Bake until the cookies are shiny and cracked a little, about 10-12 minutes. Remove from oven, slide each parchment onto a cooling rack. Remove cookies from parchment when cooled.
- 7
Store in airtight container (they will probably get eaten before they ever make it to a container!) Makes about 40 cookies
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Chocolate Soufflé Button Cookies?
This Chocolate Soufflé Button Cookies recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 7 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this chocolate soufflé button cookies in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.