Dark chocolate & mint flourless cookies
- Ailsa Burt
Save recipe
Makes 35-40
Easy
Prep: 15 mins
Cook: 20 mins
plus cooling
A star rating of 3.6 out of 5.3 ratingsRate
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Indulge in these deliciously rich and fudgy choc and mint cookies. The recipe makes quite a loose batter, but it will firm up and set in the oven
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
90g salted butter
cubed
-
250g dark mint chocolate
roughly chopped
-
1 egg
plus 2 egg whites (see tip, below)
-
150g caster sugar
-
100g cocoa powder
-
icing sugar
to dust (optional)
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Nutrition: Per serving (40)
- kcal73
- fat4g
- saturates2g
- carbs8g
- sugars7g
- fibre1g
- protein1g
- salt0.06g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4 and line two large baking trays with baking parchment. Melt the butter and chocolate together in a heatproof bowl set over a pan of simmering water, then set aside to cool slightly. (Or, do this in short bursts in the microwave.) Beat the egg, egg whites and sugar together in a large bowl for 2-3 mins using an electric whisk until pale and thickened, then beat in the cooled chocolate mixture. Sift over the cocoa powder and fold in gently.
-
step 2
Spoon tablespoons of the mixture onto the prepared trays, spaced well apart (they will spread). Bake for 8-10 mins until set at the edge. Leave to cool completely on the baking trays. Will keep in an airtight container for up to five days.
Recipe tip
Use the leftover egg yolks to glaze mince pies or enrich mashed potatoes.
Recipe from Good Food magazine, Homemade Christmas 2024
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A star rating of 3.6 out of 5.3 ratings
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