Chocolate Orange Cookie Cups
Photo: Alex Farnum
These flourless cookie bites from Sunset reader Jennifer Loganathan, of Colden, NY, are a delicious cross between a brownie and a soft cookie—the orange zest adds a bit of contrast.
This recipe, and others like it, can be found in the article “Do the Olympics Have You Thinking About Chocolate Muffins? We’ve Got the Recipes.”
How to Make It
Step 1
1
Preheat oven to 350°. Grease a 12-cup muffin pan and set aside.
Step 2
2
Stir together almonds, powdered sugar, cocoa, orange zest, 3 tbsp. butter, 1 egg white, and 1 tbsp. water in a medium bowl. In another bowl, whisk remaining egg white with granulated sugar until medium peaks form; fold into cocoa mixture. Spoon mixture into prepared muffin cups, dividing evenly.
Step 3
3
Bake until tops look dry, 10 to 12 minutes. Let cool 5 minutes, then turn out of pan.
Step 4
4
Meanwhile, microwave remaining 1 tbsp. butter with chocolate in a small bowl until melted. Drizzle over warm cookies.
Ingredients
1/2 cup chopped almonds
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 teaspoon orange zest (optional)
1/4 cup softened unsalted butter, divided
2 large egg whites, divided
1/2 tablespoon granulated sugar
1 ounce semisweet chocolate
Directions
Step 1
1
Preheat oven to 350°. Grease a 12-cup muffin pan and set aside.
Step 2
2
Stir together almonds, powdered sugar, cocoa, orange zest, 3 tbsp. butter, 1 egg white, and 1 tbsp. water in a medium bowl. In another bowl, whisk remaining egg white with granulated sugar until medium peaks form; fold into cocoa mixture. Spoon mixture into prepared muffin cups, dividing evenly.
Step 3
3
Bake until tops look dry, 10 to 12 minutes. Let cool 5 minutes, then turn out of pan.
Step 4
4
Meanwhile, microwave remaining 1 tbsp. butter with chocolate in a small bowl until melted. Drizzle over warm cookies.
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