The Fall of Man - Chocolate Soufflé Cookies

To me, there is nothing quite so primal to the senses as a fresh baked cookie. True, you can walk into a grocery store and purchase prepackaged cookies, but it just isn’t the same. I will concede that Pepperidge Farm “distinctive” cookies are pretty good, but they still pale in comparison to the “fresh baked” phenomenon that is a homemade cookie.

Come on, you know what I am talking about. The fragrance that wafts gently through the house, preceding the blast of heavenly aroma that emanates from the fire box when you open the door and remove that blessed sheet pan full of decadent deliciousness. The temptation begins as you move them, ever so carefully, to the cooling rack and wait… wait… wait… Until they are JUST cool enough so you don’t remove a layer of taste buds from your mouth. To distract yourself, you pour a tall glass of frosty milk (or a steaming cup of Joe) and still you wait…. and wait…. Until you finally can’t take it anymore; you must, must, must have one.

Thus, temptation wins, but you don’t care because you are thoroughly and completely enraptured. The stress and strain of the everyday world fall away… and it’s just you and your cookie.

I am thoroughly convinced that it was a freshly baked cookie that caused the “fall of man”. I mean come on… an apple? Really? No, I think not… Cookies man, it was totally cookies.

And I am fairly sure, for all you choco-holics out there, that these may be the culprit. They’re devilishly rich and chocolaty with a delicately crisp exterior harboring a dense and chewy center.
Oh yeah baby!!!! I would sell my soul for a plate of these.

Chocolate Soufflé Cookies

6 oz (172 g) Bittersweet 62% Chocolate
a couple drops of Orange Oil
2 large Egg Whites
Pinch of Kosher Salt
1/8 tsp Cream of Tarter
1/2 tsp Vanilla Extract
1/4 cup (1.75 oz) (50g) Granulated Sugar
2/3 cup (3 oz) (85 g) Almonds, ground fairly fine

Preheat the oven to 350 F (175 C) degrees......

Place chopped Chocolate in a bowl and add a little Orange oil (not extract or the chocolate will seize)

Place the bowl over simmering water and melt the chocolate, then set aside.

In a medium bowl, beat Egg Whites with Cream of Tarter, Vanilla Extract and a pinch of salt to soft peaks.

Gradually beat in the Granulated Sugar and continue whipping egg whites to stiff peaks.

Fold in the ground Almonds,

Then fold in the cooled Chocolate.

Spoon or pipe small “Buttons” of the batter on a parchment lined baking sheet, leaving 1 inch between the mounds to allow for spreading and puffing.

Bake for 10-12 minutes or until shiny and cracked on the top.

Allow to cool on the baking sheet for about 5 minutes before moving to a cooling rack.

Now it is time to dive into the chocolaty goodness….

Cross over to the Dark Side, we have cookies.

Mangia!!
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