The texture is very similar to the edges of brownies or brownie cookies even. I would even say the texture resembles chocolate macarons.
This recipe was developed by pastry chef François Payard. When he opened his first patisserie in Manhattan in 1997, he didn’t want to compete with iconic American cookies like chocolate chip or snickerdoodle. Instead, he based his signature cookie off a French macaron, which gives this flourless cookie a similar featherlight texture with a chewy middle and a thin, crisp outer shell.
I strongly recommend adding white or milk chocolate chips, fudge pieces and or marshmallows to the batter. If left plain, the cookie can be quite bitter. I also advise to be careful not to over-bake them as they burn quite easily since they're thin cookies. Anywhere between 7-10 minutes works best but this also depends on your oven calibration. Check at 7 minutes, and if the cookies haven't firmed up bake them a little more.
These delicate, flaky and fudge-y cookies are a lovely snack and taste even better the next day as the chocolate flavours continue to develop.
6 oz. icing sugar sugar
1 oz. cocoa powder (preferably a good quality brand)
2 egg whites, lightly beaten
3 oz. milk chocolate chips
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