Chewy Chocolate Snowcaps
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups/300 grams confectioners’ sugar
- ¾cup/90 grams dark cocoa powder
- ½teaspoon/6 grams kosher salt
- 5ounces/135 grams 72 percent chocolate, preferably with nibs, chopped
- 1½cups/135 grams chopped, toasted pecans
- 4large egg whites, room temperature
- ½cup/100 grams sugar cubes, crushed, for the tops
Nutritional analysis per serving (24 servings)
143 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 2 grams protein; 87 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Beat egg whites until slightly stiff, then stir into chocolate mixture until just until incorporated. (Do not overmix.) You can use a stand mixer on low or a sturdy spoon and a large bowl.
- Step 2
Crush sugar cubes and place in a shallow bowl. Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.
- Step 3
Bake until cookie tops are dry and crackled, about 12 to 15 minutes. Rotate sheets if using more than 1 at a time. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.
- Step 4
Transfer sheets to wire racks and let cookies cool completely. Can be stored in an airtight container for 3 days.
Private Notes
Comments
Good Evening: Great results but had to solve many problems with this flawed recipe. Observations:
1. Whomever recommended 350 degrees was right. Do *not* bake at 325.
2. You MUST whip the egg white into stiff peaks and then fold them into the rest of the ingredients. Think of these cookies as meringues.
3. You may substitute chocolate chips, but do *not* melt the chocolate first. The baking will take care of that.
4. One teaspoon batter per cookie only. 2 inches spacing.
5. I need another note.
Good Evening: Second note.
6. Let the cookies cool completely or they will fall apart when you remove them from the paper. Even then, twist each one *very* gently *before* lifting to loosen them properly.
7. The tops will dry but might not crack, even after 20 minutes baking. Not a problem.
8. Indeed, recommend 15-20 minutes baking time.
I must stress that this is an excellent recipe (5 stars!), but it needs significant revision to clear up the confusion.
Dear #nytimes: If the egg whites should be beaten before folding into the dry ingredients -- SAY SO IN THE RECIPE!!! I did not do so and wound up with a wet runny batter. What a waste.
This recipe is one of our chocoholic family’s favorites, and I make them often. Thank you, Kim Severson! I have made them with the variation of whipping the egg whites, as well as just dumping the egg whites in, unwhipped. Good both ways, but beating the egg whites makes the cookies stand a little taller after cooking. I leave them on the pan a couple of minutes after cooking to make the chewy exterior even more so.
Dough came together very poorly but the results were tasty if a little stiff.
You absolutely do not need to beat the egg whites. I’ve made this recipe many times, including for a wedding cookie table and never had a problem. This is a pretty loose batter, though, so there is no way that you could roll the uncooked dough in the sugar cubes. Rather, Spoon them out on your parchment covered cookie sheet and then sprinkle little pieces of crushed sugar cube on top.
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