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Chocolate Drama in Cookie Form

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The explosion of darkness in your mouth, giving way to the chewy sweetness with occasional velvety encounters with chocolate pieces are what give these horrifically easy-to-make cookies their dramatic title .... you will be hooked on the drama after the first bite!

The explosion of darkness in your mouth, giving way to the chewy sweetness with occasional velvety encounters with chocolate pieces are what give these horrifically easy-to-make cookies their dramatic title .... you will be hooked on the drama after the first bite!

Ingredients

Serves: +/- 25 cookies

Metric Cups
  • 300 grams icing sugar
  • 100 grams unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 large eggs (separated )
  • 1 tablespoon best vanilla extract (Mexican is amazing!)
  • drop almond extract (REAL is another flavour experience)
  • 150 grams dark chocolate (60-70% broken into pieces)
  • 10⅗ ounces confectioners' sugar
  • 3½ ounces unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 large eggs (separated )
  • 1 tablespoon best vanilla extract (Mexican is amazing!)
  • drop almond extract (REAL is another flavour experience)
  • 5⅓ ounces bittersweet chocolate (60-70% broken into pieces)

Method

Chocolate Drama in Cookie Form is a community recipe submitted by Paul John Kearins and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oven to 175ºC.
  • Put the icing sugar, salt and cocoa in a large bowl and blend together with a whisk.
  • Add 2 of the separated whites of egg, the Vaniila and Almond extracts.
  • Mix with a spatula until a smooth thick, fudge-like batter is created (if it's too firm add a 3rd egg white or even a 4th if neccessary).
  • Cover a large baking tray with non-stick parchment and drop teaspoonfuls of the batter 4cm apart.
  • Press a piece of dark chocolate into each 'cookie'.
  • Bake for 13-15 minutes they will rise and fall and have a cracked appearance.
  • Remove from the oven and slide the parchment off the hot tray onto a rack and allow the cookies to cool on the paper.
  • When cool, peel the cookies from the parchement and enjoy with absolute abandon; they will be crisp and chewy. Store in an airtight container....... if they last long enough!
  • I have messed around with this recipe a lot ... there are no limits to the possibilities flavour wise : I have added orange oil and dried fennel , excluding the almond and vanilla. Used white chocolate pieces at stage 6.... i have even added a couple of shakes of dried chilli flakes and a 1/4 tsp ground cinnamon ..... let go and get into the Drama!

  • Heat the oven to 175ºC.
  • Put the confectioners' sugar, salt and cocoa in a large bowl and blend together with a whisk.
  • Add 2 of the separated whites of egg, the Vaniila and Almond extracts.
  • Mix with a spatula until a smooth thick, fudge-like batter is created (if it's too firm add a 3rd egg white or even a 4th if neccessary).
  • Cover a large baking tray with non-stick parchment and drop teaspoonfuls of the batter 4cm apart.
  • Press a piece of bittersweet chocolate into each 'cookie'.
  • Bake for 13-15 minutes they will rise and fall and have a cracked appearance.
  • Remove from the oven and slide the parchment off the hot tray onto a rack and allow the cookies to cool on the paper.
  • When cool, peel the cookies from the parchement and enjoy with absolute abandon; they will be crisp and chewy. Store in an airtight container....... if they last long enough!
  • I have messed around with this recipe a lot ... there are no limits to the possibilities flavour wise : I have added orange oil and dried fennel , excluding the almond and vanilla. Used white chocolate pieces at stage 6.... i have even added a couple of shakes of dried chilli flakes and a 1/4 tsp ground cinnamon ..... let go and get into the Drama!

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