Flourless Chocolate Fudge Cookies
Recipe By Miriam (Pascal) Cohen
- Cooking and Prep: 50 m
- Serves: 12
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Contains:
Ingredients (7)
Main ingredients
Start Cooking
Prepare the Cookies
Yields 36 cookies.
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Place hazelnuts and chocolate in the bowl of a food processor and pulse until the mixture resembles crumbs. Slowly drizzle the oil into the chute of the food processor. Process until nuts and chocolate are completely combined. Mixture will resemble a thin, smooth batter. (This can take a couple of minutes. Don’t stop too soon.)
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Add cocoa powder to mixture in food processor and pulse until a thick paste is formed.
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Add sugar and eggs and pulse until the mixture forms a thin dough.
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Remove dough and place in a small bowl in the freezer. Allow to chill for 30 minutes to one hour. Do not skip this step or the cookies will spread too much.
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Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
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Remove chilled dough from the freezer. Scoop out a heaping teaspoon of dough and drop it into the confectioners’ sugar. Roll into a smooth ball and place on baking sheet. Repeat with remaining dough.
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Bake for 10 minutes.
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Replies:
I think any chocolate that melts well will be fine. I would use chocolate chips in place of regular if I needed to. -
Replies:
Hi, I do use almonds a lot instead of other kind of nuts. Almonds is quite tasty, i like it better than walnuts. I think you can use it.
The only thing that will be different is the taste. HAzelnuts have a delicious flavor.
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Replies:
I think any chocolate that melts well will be fine. I would use chocolate chips in place of regular if I needed to.
-
Replies:
Hi, I do use almonds a lot instead of other kind of nuts. Almonds is quite tasty, i like it better than walnuts. I think you can use it.
The only thing that will be different is the taste. HAzelnuts have a delicious flavor.
