Espresso Chocolate Fudge Cookies (GF)

Espresso Chocolate Fudge Cookies – Gluten-Free

July 13, 2015

Enjoy gluten-free Espresso Chocolate Fudge Cookies with ice cold ice cream. Mix ’em and bake ’em in the morning. Eat’em in the afternoon, then freeze ’em. One cookie at a time, they’ll call your name (really shout at you) until the whole box is gone. You won’t be disappointed. Leave your comments below and let me know how you liked them.

This recipe comes from my good friend Patricia who owns the website butteryum.org. Her’s is a site that is impeccable for its photography and tutorials. She has hundreds of excellent recipes. Visit the original post here. She calls this cookie Gluten Free Fudge Cookies. You might notice that the only change I made is in the name.

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Ingredients

Makes 35-40
  • 4 1/2 cups 518 grams 18 ounces confectioners sugar, sifted
  • 2 cups 184 grams 6 ounces cocoa powder, sifted
  • 1/2 teaspoon 3 grams 1/2 teaspoon fine salt
  • 6 large 180 grams 6 large egg whites
  • 2 teaspoons 2 teaspoons 2 teaspoons espresso powder
  • 4 teaspoons 4 teaspoons 4 teaspoons pure vanilla extract

Instructions

MISE EN PLACE FOR THE COOKIE DOUGH

  • Preheat oven to 350F. Line two half sheet pans with Silpat liners.
  • Sift the confectioners sugar, cocoa powder, espresso powder, and salt together in the bowl of a stand mixer. Measure the egg whites and vanilla together and set aside.

METHOD FOR THE COOKIE DOUGH

  • Add the egg white mixture to the dry ingredients, and on low speed combine until the dough is smooth and glossy. Let the cookie dough rest for 10 minutes at room temperature. At this point the dough will thicken and become sticky.
The cookie dough after 10 minutes. Notice how thick it is.
The cookie dough after 10 minutes. Notice how thick it is.
  • Using a #50 scoop, portion the dough 12 up onto half sheet pans. If you aren’t using a scoop, then spoon 1 tablespoon for each cookie
Preparing the tray of cookies.
Preparing the tray of cookies.
  • and with damp fingers, shape the dough into ball.
Setting the cookie dough on the tray.
Setting the cookie dough on the tray.
The tray ready for the oven.
The tray ready for the oven.

BAKE THE COOKIES

  • Bake on the center rack for 8-12 minutes. The cookies should begin to crack when they’re done. Because of their texture, they won’t over bake easily. Just make sure they are firm to the touch before removing them from the oven.

COOL THE COOKIES

  • Allow the cookies to cool completely on the sheet pan.
Espresso Chocolate Fudge Cookies. They are really delicious, The Finer Cookie.
Espresso Chocolate Fudge Cookies. They are really delicious, The Finer Cookie.

This recipe can be halved. Store cookies in an airtight container between layers of wax or parchment paper to keep them from sticking.

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