Holiday Cookie Countdown: Fudge Chiffon Crackles

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.

Fudge Chiffon Crackles_small

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.

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

Fudge Chiffon Cookies

Fudge Chiffon Cookies


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. Pay close attention to bake time -- cookies should be just puffed and cracked -- and not a minute longer.

Remove from oven and cool on cookie sheets for 10 minutes. (If you try to remove them too soon they will be a fudgy mess.) Transfer to wire rack; cool.

Makes about 24 cookies.

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  1. […] platter needs an ahhhhmazing chocolate cookie on it and this one should be yours. (Or maybe those Fudge Chiffon Crackles from last week. You […]

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