The other day, after making little lemon cream pies, I realized I had a few leftover egg whites in the fridge, and a hankering to make something chocolatey. A few minutes with trusty Foodgawker later, and I had a recipe ready to go! These cookies were not only really, really pretty, but they tasted amazing. Like pure, chewy chocolate…except that doesn’t sound very nice. The blog I got the recipe from describes them as “chocolate clouds,” but mine didn’t turn out particularly “cloudy.” Let it just be left at “these cookies are so delicious that I cannot adequately describe them” and move on to the actual cookies!
Chocolate Crackle Drops
Recipe adapted from: overtimecook
1.5 cups powdered sugar
1/3 cup cocoa powder
2 egg whites (about)
1 Tbs prepared coffee
150 g chocolate, chopped (I used dark)
Preheat oven to 350 degrees, and line a cookie sheet with parchment paper (I used to always just butter the pan and skip the parchment paper, but I think this is one of the recipes where it’s pretty important.) Sift the powdered sugar and cocoa powder together. Add the coffee and egg whites. Whisk gently until incorporated, then fold in chopped chocolate.
Place tablespoon-fulls onto the prepared baking sheet (don’t mind if they look like blobs of mud with straw and stones in them, the beautification process takes place in the oven) and bake about 12 minutes until shiny and crackled along the top. Remove from the oven and let cool on the parchment paper before removing them completely. (That’s the hardest part.)
Then stack them up like you’re counting your gold, and enjoy!