Flourless Fudgy Chocolate Mudslide Cookies
“These cookies have a rich, intense chocolate flavor, especially when enhanced by the coffee liqueur,” said Angie Chan, Pastry Chef, Deerpark/Amherst/Lioncrest/Biltmore Catering. “They feature a crispy outer shell that reminds me of meringue and a fudgy, soft interior. Because the recipe is already flourless, the cookies can be made gluten free.”
For a match made in heaven, Chef Angie suggests pairing these rich chocolate with smooth, medium-bodied red wines.
Serves 12 - 22 people
Preparation Time: 1:30
Cooking Time: 0:15
This Recipe Pairs With:
Ingredients
- 1 cup semi-sweet chocolate chips (gluten-free optional)
- 1 cup cocoa powder
- 3 egg whites (or 220g)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coffee liqueur (or simple coffee syrup)
- 1–2 tablespoons milk
- Simple Coffee Syrup
- 2 teaspoons instant coffee or espresso powder
- 1/3 cup sugar
- 1/3 cup water
Preparation Instructions
- Tips: This batter is very thick and sticky, so the extra step of greasing your parchment paper is important to prevent sticking. Coffee liqueur helps enhance the cocoa flavor and can be substituted with a simple coffee syrup or omitted, if preferred. Simple coffee syrup: dissolve instant coffee/espresso powder and sugar in hot water. Allow to cool and measure amount needed based on recipe above.
- In a large bowl, whisk together powdered sugar and cocoa powder. In a separate bowl, whisk together egg whites, coffee liqueur, and vanilla extract til lightly foamy. Combine wet and dry mixtures and stir until well mixed. Dough will be very thick and sticky once it comes together. Add 1-2 tablespoons of milk to help with mixing, if needed.
- Add in the chocolate chips and refrigerate the dough for about an hour.
- Preheat oven to 350° F and line a cookie sheet with parchment paper and coat with a thin layer of non-stick vegetable oil spray to prevent sticking.
- Scoop 1 tablespoon worth of dough (2 tablespoons for larger cookies) and place onto prepared cookie sheet, spacing about 2 inches apart.
- Bake for 12-15 minutes, or until the top is slightly cracked and dry. Allow to cool for 2 minutes on the cookie sheet before transferring to a wire rack to finish cooling.
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