Chocolate Chiffon Fudge Cookies: Journal News Cookie Swap 2014

0

This post is part of our series on my cookie swap tradition.  Every December, for the past ten years, I’ve invited friends to join me in a cookie exchange.  Over the years, our party has evolved into a mother-daughter event, hence the many recipe contributors listed on some of the posts!  Each post contains a favorite recipe from past exchanges.

This recipe comes from my old friend Alida, who I first baked Christmas cookies with, more than 25 years ago!  These particular cookies are chocolaty, gooey and delicious.  What could be better than that?

Click here to see our recipe database with more from past Cookie Swaps. 

Chocolate Chiffon Fudge Cookies by Alida Ragazzo

Chocolate Chiffon Fudge Cookies by Alida Ragazzo

Ingredients

  • 1 1/2 cups bittersweet chocolate chips (best quality possible), 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

Instructions

  1. Place 1 cup chocolate chips in a microwave-safe dish. Melt chips in microwave, stirring every 30 seconds or so, until no longer lumpy. Set aside to cool slightly.
  2. Using a hand electric mixer, beat the egg whites in a large bowl to soft peak stage. Gradually beat in 1 cup confect sugar. Continue beating until it reaches stiff peak.
  3. 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.
  4. Cover and chill dough for 1 hour (up to overnight).
  5. Preheat oven to 350 F. Line cookie sheets with parchment (do not skip this with these cookies…they will stick).
  6. Place remaining 1/2 cup confectioners sugar in bowl. Roll 1 level tablespoon of dough into ball (Note: these don’t really “roll”…but do the best you can to shape them into balls); 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.
  7. Makes about 24 small cookies.
http://food.lohudblogs.com/2014/11/20/chocolate-chiffon-fudge-cookies-journal-news-cookie-swap-2014/

Chocolate Chiffon Fudge Cookies by Alida Ragazzo

Ingredients:

1 1/2 cups bittersweet chocolate chips (best quality possible), 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

Directions:

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

Using a hand electric mixer, beat the egg whites in a large bowl to soft peak stage. Gradually beat in 1 cup confect sugar. Continue beating 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).

Preheat oven to 350 F. Line cookie sheets with 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 (Note: these don’t really “roll”…but do the best you can to shape them into balls); 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.

 

Share.

About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

Leave A Reply