Rose Levy Beranbaum’s Chocolate Phantoms
Print Recipe
PureWow editors select every item that appears on this page, and some items may be gifted to us. Additionally, PureWow may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.
Rose Levy Beranbaum is back with another baking book, and The Cookie Bible is sure to become your go-to for all things sweet and bite-size. First up, we’re making these tiny chocolate phantom cookies, so called because they’re bound to disappear quickly.
“The cookies are super-chocolatey and moist,” Beranbaum writes, “with almost half their weight in macadamia nuts, which contribute their unique, slightly waxy crunch. The chocolate and nuts are held together by just one egg and a tiny bit of flour.”
Translation: They’re as easy to make as they are to devour.
Reprinted from The Cookie Bible by arrangement with Harvest, an imprint of HarperCollins Publishers. Copyright © 2022, Rose Levy Beranbaum.
Ingredients
1 large egg
½ teaspoon vanilla extract
1 tablespoon unsalted butter
1½ tablespoons all-purpose flour
⅛ teaspoon baking powder
¼ cup granulated sugar
⅔ cup semisweet chocolate chips
¾ cup unsalted whole macadamia nuts
Directions
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Crack the egg into a 1-cup liquid measuring cup. Whisk in the vanilla extract. Cover tightly with plastic wrap and set aside.
3. In the top of a double boiler set over hot—not simmering—water, heat the chocolate and butter, stirring often, until completely melted. Do not let the bottom of the container touch the water. Once melted, set aside in a warm place.
4. In a small bowl, whisk together the flour and baking powder.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg mixture and sugar on medium speed until well blended, about 1 minute.
6. On low speed, beat in the melted chocolate mixture until combined. Add the flour mixture and beat just until incorporated.
7. Remove the bowl from the stand. Use a silicone spatula to scrape down the side of the bowl and then mix in the chocolate chips, along with the macadamia nuts.
8. Scoop rounded teaspoons of the dough (about 15 grams each) in 3 rows of 5 mounds each onto each prepared baking sheet. They should be about 1 inch wide. If the dough starts to get too stiff, set the bowl in a larger bowl of hot tap water.
9. Bake the first batch of cookies for 6 minutes, then rotate the baking sheet. Continue baking until the tops of the cookies are dry and set, about 4 minutes. The insides should still be very soft.
10. Transfer the baking sheet to a wire rack and cool the cookies until just warm or at room temperature. Transfer the cookies directly to the wire rack to cool completely.
11. Repeat steps 9 and 10 with the second batch.
Notes:
If you can find only salted macadamia nuts, set them in a strainer and rinse them under hot tap water, then re-crisp them in the preheated oven for 5 to 10 minutes.
The cookies release most easily from the cookie sheet or parchment while still slightly warm.
57 calories
4g fat
5g carbs
1g protein
4g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.