These light cookies have the texture of brownie edges, crisp with a touch of chew and a surprisingly big chocolate flavor. They bake for five hours at 200°F (95°C) in order to achieve this texture. On the bright side, you can set a timer and forget about the cookies until they are done—although it’s hard to ignore them as the scent of chocolate slowly fills your home. Fortunately, they can be eaten as soon as you pull them from the oven.
Recipe information
Yield
makes about 2 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 200°F (95°C).
Step 2
Put the egg yolks and the sugar in a metal bowl and whip them with an electric mixer until they form a thick ribbon, about 5 minutes.
Step 3
Put the chocolate, butter, vanilla, and salt in a glass bowl and microwave on high for 3 minutes, stopping every minute to stir the mixture. Be careful that the chocolate does not burn. When the chocolate and butter are fully melted, stir them until well blended. Gently fold this mixture into the whipped egg yolks in three additions.
Step 4
Put the egg whites in a clean bowl. Using an electric mixer (make sure that the beaters are clean and dry), whip the whites until they form soft peaks. Fold the egg whites into the chocolate-yolk mixture in three additions, making sure the whites are fully incorporated.
Step 5
Line a baking sheet with parchment paper and spray it lightly with nonstick cooking spray. Transfer the chocolate mixture to a pastry bag fitted with a large star tip. Pipe the mousse into circles approximately 2 inches (5 centimeters) in diameter. Alternatively, use a small offset spatula to spread the chocolate mousse onto the parchment in circles 1/2 inch (1.25 centimeters) thick. Bake the mousse cookies until dry and crisp, about 5 hours.
