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Chocolate Puffs

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These Chocolate Puffs are a simple 3 ingredient dessert from the 1700’s is the perfect combination of crispy chocolate cookie and candy – semi-sweet and loaded with chocolate.

An easy 3 ingredient recipe from 18th Century American for chocolate puffs - a combination of a crisp and a cookie. *Printed with Permission from Laura Kumin, author of The Hamilton Cookbook.
Chocolate Puffs on Plate with Mug


Two chocolate cookies dusted with powdered sugar sitting on a white plate on a wooden table with a book and ;ace doily next to it


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It’s time for another installment of Historically Hungry! This month Amy and I got the awesome chance to preview a book called The Hamilton Cookbook by Laura Kumin (who blogs at Mother Would Know) and it is all about cooking, eating and entertaining in the time of Alexander Hamilton. Uh, sooo fun!


Two chocolate cookies on a plate sitting on a floral napkin with a cup of tea and a lace doily beside


The Hamilton Cookbook

I am seriously impressed with this book, guys! It so so well researched, and so interesting! If you really enjoy history, and if you are a big fan of Hamilton, then you NEED to have a copy of The Hamilton Cookbook in your home library! It talks all about the personal life of Alexander Hamilton, a little bit about what American was like during the 18th century, cooking and dining during this time period, and an explanation of the recipes of the time. It also includes a whole bunch of original recipes and their adaptions for today’s time period divided into different types of recipes. If is really a great combination of an awesome and interesting read AND a well throught-out cookbook! Definitely worth getting, if only for the cool factor of owning it!


A white plate on a floral napkin, and a white bowl on a lace doily, both filled with chocolate cookies. There is a mug of tea and book beside


Chocolate Puffs – Crispy Chocolate Cookies

These puffs are a crazy combination of cookie and candy that I was not expecting.

I am not really sure why the are called “puffs” because I think they should be called “crisps” instead.

They are super crunchy, insanely chocolatey, and highly addictive.

And they pair amazingly with a mug of tea or coffee, too!

The best part is that they only require 3 common ingredients to make!


These other recipes from The Hamilton Cookbook will totally wet your appetite:

  • Salamagundy Salad – a layered salad with meats at the bottom and the greens at the top. Perfect for individual servings in cute jars!

  • Fried Sausage and Apples – a delicious one skillet and two ingredient meal that is ready in less than 30 minutes!
  • Lemon Syllabub – an elegant dessert beverage made with Resisling and frothy whipped cream!

Doesn’t everything sound amazing? Get the recipes for these and more!

Get your copy of The Hamilton Cookbook here!

A wooden table with a plate and bowl of chocolate cookies on top. A mug of tea with a spoon and a leather bound book are also on the table


Chocolate Puffs on Plate with Mug

Chocolate Puffs

An easy 3 ingredient recipe from 18th Century American for chocolate puffs - a combination of a crisp and a cookie. *Printed with Permission from Laura Kumin, author of The Hamilton Cookbook.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 24 cookies
Author: Jenni


  • 1 cup + 2 TBSP super fine sugar
  • ¼ cup + 1.25 TBSP unsweetened cocoa
  • 1 egg white
  • pinch of cream of tarter optional


  • Preheat the oven to 225 F.
  • Line 2 rimmed baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together the sugar and cocoa until combined. Set aside.
  • With a hand mixer on low-medium, whip the egg white (and cream of tarter, if using) until very frothy and beginning to stiffen.
  • When the eggs white is at the soft peak stage, slowly add the sugar/cocoa mixture while continuing to beat the eggs white. You should get a thick paste.
  • Wet your hands slightly with cold water, and form the paste into small boins about 3/4" in diameter. I found it easiest to bring the paste into a ball and divide it into equal pieces, first. You should get 24 crisps, so divide in half for a dozen for each pan, and then continue to divide until you get 24 equally sized portions. Round into balls and then slightly flatten to form a disc. Don't make them too thin, try to keep them 3/4" diameter.
  • Place on the baking sheets and bake for 1 to 1.25 hours.
  • Transfer to a wire rack to cool, and store in a tightly covered container.
  • Enjoy!


To make super fine sugar, pulse granulated sugar a few times in a food processor (don't overdo it or you will end up with powdered sugar! A few pulses will do it!).


Other historical recipes you will want to try:

Traditional Apple Cider Wassail 

Two glasses of spiced apple cider on a plate with cinnamon sticks, star anise, and and orange slice. Apples and a blue pot of cider are next to it

17th Century American Gingerbread

Colonial Gingerbread Cake Recipe

One Comment

  1. These look so good! I wonder if I could add additional protein powder for an extra boost for working out? Better than a shake all the time lol

5 from 2 votes (1 rating without comment)

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