For someone who loves to cook and blogs for a living, I sure run out of staple ingredients too often. True story–> Last night in a dream, I was in a restaurant (it was fine dining judging from the bone china and cloth napkins folded into swans), chatting and LOL with Beyonce like we were best friends forever, when the waiter in a crisp tuxedo brought in the richest, creamiest, smoothest chocolate cheesecake you could possibly
imagine dream of. The funny thing about waking up from a dream, I remember gingerly whispering to Bey “ohhh, this cheesecake is so divine” but I don’t remember actually taking a bite.
Naturally, I woke up early this morning with a raging sweet tooth so I set out to bake something gooey and chocolaty to appease the cravings. Upon checking my pantry, however, I found my flour canister almost empty except for about a tablespoon, if that. And like what most resourceful
women persons would do in situations like this, I checked Pinterest for answers. Call it serendipity or divine intervention but on the top of my Pinterest feed was a Nestle’s ad for these Flourless Chocolate Fudge Crinkle Cookies!
Guys, when Nestle’s named these “fudge” cookies, they meant business! These crinkle cookies seriously over the top with rich, chocolaty goodness. As you can see from the photos, they’re thin and crisp on the outside, with, I quote, texture similar to that of meringue cookies or French macarons. Bite into one (or two) and you’ll be greeted with, again I quote, centers that are chewy and fudgy like brownies! And as if their chewy, fudgy, chocolaty awesomeness was not enough, they’re are a breeze to make, too! Requiring but basic pantry staples and simple stirring of ingredients as prep work, they are almost goofproof! Reward yourself today and bake a batch, you deserve it! And oh, don’t forget the milk, you’ll need it. 🙂
- 3 cups powdered sugar
- ¾ cup baking cocoa
- 1 tablespoon instant coffee granules
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate morsels
- 4 large egg whites (room temperature), lightly beaten
- 1 teaspoon vanilla extract
- Line baking sheets with parchment paper and set aside.
- In a bowl, combine powdered sugar, baking cocoa, instant coffee and salt. Stir until dispersed. Add chocolate morsels.
- Add egg whites and vanilla extract. Stir until combined.
- On prepared baking sheet, drop by level tablespoonfuls about 2 inches apart. Bake in a 350 F oven for about 13 to 15 minutes or until tops are cracked and shiny, and edges are firm. Remove from oven and allow to completely cool on baking sheets (they will break apart if not allowed to cool!). Peel off parchment paper.