Chewy Chocolate Snowcaps

Made this as written, except that since my oven functions only from the bottom, I had to bake them for 20 mins with excellent results! Once cooled, they’re chewy, crispy and delicious. Don’t raise the heat and don’t mix the egg whites into stiff peaks, follow the recipe to the T and if the cookies aren’t crackled during the given time, just bake them for a few more minutes and ENJOY!

This year, I received an early Xmas gift of a Braun immersion blender with all the attachments. It has been fabulous in the kitchen so far and whips egg whites so much faster than an egg beater could. I made a batch of these cookies as written and had them in the oven in ten minutes. They turned out fudgey, crunchy, and eventually melted in my mouth. I immediately made another batch with crushed candy cane which turned out just as delicious, and seems sturdy enough for an ice cream sandwich.

After reading All the Above notes, it worked really well to bake them on 340 for 16 minutes. The outside was crunchy and the inside was soft and chewy. You'll love them if you love chocolate! And I beat the egg whites until they were stiff

These are incredibly easy to make and I agree, a teaspoon of batter delivers the best size for the cookie. This feels like blasphemy, but I wish they were less intense on the flavor. They are so rich and the texture is perfection. Will try again with a weaker cocoa and less sugar. I have tried with nibs and without, and prefer without or with chocolate chips folded in carefully.

Bake at 350 ~16 mins

Made these as written except baked at 350 for 13 min and they came out perfectly. Also used almonds because I had them and swapped out the sugar coating for Maldon salt (so I guess I didn’t make them as written…) but would make the same adjustments next time. They were a little sweet for my taste and deceptively light because of the confectioners sugar and egg whites, merengue-y. I can’t decide how much I liked them. But a fun cookie to try and a hit with the people who taste tested them.

Love these cookies! I used half dark chocolate chips and half white chocolate chips. And I topped with a sprinkle of Maldon salt for that sweet/salty contrast. They were a big hit! I found that baking at 325 for about 16 minutes- switching and reversing the cookie sheets midway was perfect!

I have made these many times and they are phenomenal! Nobody believes they are gluten free and the toasted pecans give a wonderful flavor and texture. The dough is very gooey but I did what I do with all gooey doughs. I froze it in a log wrapped in plastic film. This way I could slice and bake it at leisure or when I had impromptu company requiring gluten free. A killer recipe!

I wish I would have read VSBs notes before I made these. I really think if I would have done that these would have been great. They’re so close done as the recipe calls. But these took around 25 min at 325… and I definitely should have beat the whites to stiff peaks. These were left with a kind of tacky mouth feel. The flavor is top! But need the rest to come along.

I see that Cara mentioned using finely chopped almonds but we’re they almond flour fine? I don’t like subbing much then reviewing but I only enjoy walnuts in the old Viennese Crescents. As for the texture I’m guessing they’ll be similar to Pignoli Cookies which also rely on beaten egg whites. That’s why we have silicone and parchment after all.

I followed other suggestions and baked 20 minutes, but I shouldn’t have. They are hard as rocks. I think somewhere in the 15-18 minute range would have been better. I also used almonds instead of pecans, which I would also not recommend. After folding 4 beaten whites in, it was dry, as if the whites only coated the nuts no didn’t mix with the cocoa and sugar. I added 2 more, but it was a little too runny. Maybe 5 would have been better?

great recipe!!!!!!! make again

Indeed one of the most poorly written recipes. 1. Beat the egg whites until stiff. Then add the powdered sugar, salt and cocoa. 2. Use 1/2 the powdered sugar - cookies are far to sweet. 3. Walnuts work as well. 4. The dough is not stiff enough for a melon scoop. Spoons will do with the help of a spatula. Baking at 325 is ok - but takes 15 minutes, not 12.

Baked at 340F 18 minutes, but TOO crunchy; 15-16 minutes better. Whipped egg white stiff and batter was NOT runny. I used 1 t. measuring spoon, rounded, and pushed batter out onto sheet w/knife. How to dip tops in sugar with this batter? I spooned on coarse colored sugar; we liked the sea salt best. Candy bits melt; too much trouble adding it in middle of baking. Recipe is vague...assume sweetened chocolate, unsweetened cocoa. Amount of egg white might be an issue as large egg size varies. Yum!

I think that I'll use pearl sugar or sparkling sugar rather than crushed sugar cubes to make this. I have both of those on hand since I have weakness for King Arthur's ingredients but I'd have to go out and buy sugar cubes.