My chocolate muse

Continuing on with my favorite chocolate confection formulas, from last weekend, here is number two on my list.

These are a light, rich, delicate  but still chewy (when they are fresh) chocolate ‘cookie’ that can be made with or without regular flour, especially because the percentage of flour is very small.

As cookies go, they are very easy to make, store well (in a tin is best) and are relatively lo-cal, being air-light.

Substitute coconut, almond or gluten-free flour as an alternate option.

Beth’s Chocolate Clouds:

Total time:  35 minutes prep and baking plus 20 minutes chilling time.

Servings: 28 (2-inch) cookies


8   ounces Bittersweet chocolate (ideally 66% or higher; 54% is fine, too)

2 tablespoons butter

2 whole eggs

1/2 cup granulated sugar

1 tablespoon very strong, dark, instant coffee

1/4 cup all purpose flour (OR Gluten Free – see Bob’s Red Mill, coconut or almond)

1/4 teaspoon baking powder

1/8 teaspoon salt

1   cup semisweet chocolate chips (I used Trader Joes; Ghirardelli is good too)

choc clouds


1.  Heat the oven to 350 degrees.  Place the bittersweet chocolate and butter in a pie pan or other small pan in the oven until the chocolate is just soft enough to melt when you mix it around with a spoon, about 2 to 3 minutes.  Cool.

2.  Using an electric mixer, beat together the eggs and sugar on medium speed until light and fluffy, about 1 minute.  Slowly add the cooled chocolate-butter mixture and mix well.

3.  Add the flour, baking powder and salt, and mix on low speed until well combined.  Remove the bowl from the mixer, add the chocolate chips and stir in by hand.  Set aside in the refrigerator until the dough is firm, about 20 minutes.

4.  Using a small scoop, place tablespoons of the dough on a silpat or parchment lined cookie sheet (or grease a sheet well).  Bake until the cookies are almost set in the center, about 11 to 12 minutes.  (Note:  they will be very soft and fragile, just let them sit a minute to firm after you take them out of the oven).  Then, gently transfer them to a rack, if possible, to cool completely.

The softer they are, the longer they will stay fresh in a tin, but they will be harder to handle.  Experiment with baking times and cooling times.

5.  When the cookies are sufficiently cooled and “hardened”, transfer them to a wax paper lined container that can be sealed or closed fairly tight and they will last indefinitely. These are so easy you will make them frequently and everyone will love them.



10 Comments on “My chocolate muse”

  1. Pingback: Peque sem culpa ….coma CHOCOLATE…… | Eugenia Prada

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