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.
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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