Chocolate Souffle Cookies

By michaelmeiner

Ingredients

• 2 large egg whites -- at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• 3/4 cup finely chopped walnuts
• 6 ounces bittersweet chocolate -- melted and cooled

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Line two cookie sheets with parchment paper.

Beat the egg whites 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.

Pour the nuts and melted chocolate over the whipped egg whites. Gently fold the mixture with a large rubber spatula, trying not to deflate the egg whites, until the color is just uniform. Immediately drop level measuring teaspoons of the batter onto the baking sheets, leaving at least 1 inch between the cookies.

Bake until the cookies are shiny and cracked, about 10 to 12 minutes. They should be firm on the outside but still gooey inside when you press them. Cool completely.