Chocolate Chiffon Fudge Cookies

You may have seen cookies that look like this before — the chocolate crinkle cookie is nothing new — but I guarantee you’ve never tasted one like this.

These cookies are light as air, but oh-so-fudgy in the middle. They’re kind of like molten meringues — a crunchy, crackly crust that gives way to an ooey-gooey fudgy center.

And can you believe not an ounce of butter or oil in these? I won’t go so far as to call them healthy, but these are certainly a reasonable holiday splurge. But your tastebuds will never miss what your waistline is missing; these puppies are all chocolate decadence.

Chocolate Chiffon Fudge Cookies

Chocolate Chiffon Fudge Cookies


Splurge on the best quality bittersweet chips you can find. You'll taste the difference in these.

1 1/2 cups bittersweet chocolate chips, divided

3 large egg whites, room temperature

2 1/4 cups confectioners sugar, divided

1/2 cup unsweetened cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt


Place 1 cup chocolate chips in a microwave-safe container. Melt chips in microwave, stirring every 30 seconds or so, for about 2 minutes or until no longer lumpy. Set aside to cool slightly.

Using an electric mixer, beat the egg whites in a large bowl to soft peak stage. Gradually beat in 1 cup confectioners sugar. Continue beating meringue mixture until it reaches stiff peak.

In a separate bowl, whisk 3/4 cup confectioners sugar, cocoa, cornstarch, and salt. On low speed, beat dry ingredients into meringue just until combined. Stir in lukewarm chocolate and remaining 1/2 cup chocolate chips.

Cover and chill dough for 1 hour (up to overnight). Don't skip this or your cookies will be too flat.

Preheat oven to 350 degrees. Line cookie sheets with silpat or parchment (do not skip this with these cookies...they will stick).

Place remaining 1/2 cup confectioners sugar in bowl. Roll 1 level tablespoon of dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Makes about 24 small cookies.

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  1. Thanks, Linds! Dan is GF, so I hope to try these tomorrow when I have the day off!

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