Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Slip yourself one of these insanely rich morsels, which fall somewhere between a truffle and a cookie, on those gray afternoons when only chocolate will do.

Source: Midwest Living


Credit: Brie Passano

Recipe Summary

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Pile unsweetened chocolate and butter into a small microwave-safe bowl. Zap just to melt, about 1 minute. Stir in instant espresso coffee powder, vanilla and salt.

  • Slide egg whites into the bowl of a stand mixer. Pour in lemon juice. Using the whisk attachment, whip on high speed until frothy, about 1 minute. Still whipping, slowly cascade in sugar. Continue whipping, stopping once to scrape down the sides of the bowl, until mixture is pale and thick, about 3 minutes. Add egg yolk, then chocolate mixture and then almond flour, mixing after each addition. Fold in chopped bittersweet chocolate.

  • Chill batter 20 minutes. Line a baking sheet with parchment paper and preheat oven to 350°.

  • Using a 2-tablespoon cookie scoop, portion 21 mounds of dough onto the prepared baking sheet. Bake until cookies are puffed, matte and just set, about 12 minutes. Let cool on a wire rack. Store at room temperature or freeze cookies solid and stash in a zip-top bag in the freezer. Defrost one daily and take with or without coffee. Refill your 3-week prescription as often as needed.

Nutrition Facts

165 calories; fat 10g; cholesterol 16mg; saturated fat 5g; carbohydrates 19g; mono fat 3g; insoluble fiber 2g; sugars 15g; protein 3g; vitamin a 84.6IU; vitamin c 0.1mg; niacin equivalents 0.2mg; folate 4mcg; sodium 39mg; potassium 110mg; calcium 17mg; iron 1.9mg.