Chocolate Soufflé Cookies

Dark and delicious chocolate, chopped pecans, a couple of egg whites vanilla, and a little sugar, that’s it.  Other than a small amount of Cream of Tartar to stabilize the egg whites, these cookies are simple, rich and contain no flour.



These cookies are done when they are firm on the outside but still gooey on the inside and will be shiny and cracked on the surface.

My 2nd tray of cookies were left in the oven a couple of minutes longer than recommended.  And they were fabulous, in my opinion.  Dense and fudgey, I thought they were better than my first tray. Maybe you want to experiment and see which consistency you prefer your cookies at!

Before starting make sure the egg whites are at room temperature and your chocolate is cooled enough to not deflate the beaten egg whites.

I used pecans instead of walnuts and used a scoop about two times the size mentioned in the recipe.

Chocolate Souffle Cookies

I know you’re ready to whip these up so start by preheating the oven to 350F and grease or parchment line 2 cookie sheets.


2 large egg whites, room temperature

1/8 tsp cream of tartar

1/2 tsp pure vanilla

3/4 cup granulated sugar

3/4 cup finely chopped walnuts

6 ounces bittersweet or semi-sweet chocolate, melted and cooled

Using a hand or stand mixer, beat the egg whites with cream of tartar 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 whites and gently fold the mixture together with a large rubber spatula.  Try not to deflate the egg whites too much but mix until the chocolate is distributed evenly.

Drop level teaspoons of batter onto the prepared sheets leaving about 1 inch between.

Bake until cookies are shiny and cracked…about 10-12 minutes.  Cookies will be firm on the outside but gooey on the inside when you gently press them.

Cool and remove. If you have any leftovers make sure to wrap up well.

This recipe from 2010 Fine Cooking Chocolate magazine suggests these cookies be eaten the same day they are baked but they taste great a day or two after.


Enjoy and don’t forget to follow me on Instagram @ sweet_enuf!



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