Food, Travel, Design and the occassional wordiness

Chocolate Chiffon Christmas cookies December 26, 2013

Chocolate Chiffon Christmas cookies

I first had these at a Christmas baking party few years back and loved them so much I replicated them every Christmas since. So you can say they are a personal Christmas tradition; and my little world is so ever-changing, a few simple personal traditions help keep me sane, grounded and marginally comatose with the sugar.

These cookies are everything Christmas… Fluffy, cool and white like fresh snow, gooey and yummy like Christmas dinner and before you know it they will induce a food coma like no other. Here’s what you need

* 1 1/2 cups bittersweet chocolate chips. (Place 1 cup chocolate chips in a microwave, I stir mine every 20 seconds so they don’t overheat) Save the other 1/2 cup as is.
* 3 large egg whites, room temperature
* 2 1/4 cups confectioners sugar, divided into 1 cup, 3/4 cup and 1/2 cup
* 1/2 cup unsweetened cocoa powder
* 1 tablespoon cornstarch
* 1/4 teaspoon salt

Meringue: Beat the egg whites to soft peak stage, beat in 1 cup confectioners sugar, until it reaches stiff peak.

Dry: Whisk 3/4 cup confectioners sugar, cocoa, cornstarch, and salt.

On low speed, beat dry ingredients into meringue just until combined.

Stir in lukewarm molten chocolate

Add remaining 1/2 cup chocolate chips.

Cover and chill dough for 1 hour (the original recipe said up to overnight, I can’t wait that long). But chilling is important

, it makes the next step easier and also adds a little fluff.

Meanwhile I snacked on my rumballs and fell asleep on the couch.

Preheat oven to 350 degrees. Line cookie sheets with parchment and DO NOT grease the parchment

Place remaining 1/2 cup confectioners sugar in bowl, if you like your Christmas less white and more brown, sift some cocoa powder (sparingly into the confectioners sugar).

Butter your hands sparingly then divide dough into 3/4 tablespoon balls…I eyeball (or use a tiny icecream scoop to make them uniform because I get too much into my hands and have to keep cleaning them and then I end up consuming too much of the dough and there’s never enough left for cookies :P) So anyway, roll your doughballs quickly or they will get sticky, then roll around in the sugar bowl, coating thickly.

Place on cookie sheet 1-2 inches apart, no need to press down, they will flatten once they bake. Bake about 10 minutes. Cookies will look undone, take them out anyway. DO NOT overbake. Cool on sheets on rack for 10 minutes before transferring to the rack for cooling further. 

Milk lovers, you would want to chug a glassful with couple of these. For the rest of us, they pair fine with coffee or cider, depending on the time of day, or the day itself.

Chocolate Chiffon Christmas cookies

Adapted from  12 days of cookies


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