Chocolate Puffs

the gingered whisk

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.

- The Gingered Whisk

unsweetened cocoa

Key Ingredient

– 1 cup + 2 TBSP super fine sugar – 1/4 cup + 1.25 TBSP unsweetened cocoa – 1 egg white – pinch of cream of tarter, optional


Chocolate Puffs


24 Cookies

Prep Time

5 Minutes

Total Time

1 Hour  5 Minutes

1. Preheat the oven to 225° F.


2. Line 2 rimmed baking sheets with parchment paper and set aside.


3. In a medium bowl, whisk together the sugar and cocoa until combined. Set aside.


4. With a hand mixer on low-medium, whip the egg white (and cream of tarter, if using) until very frothy and beginning to stiffen.


5. 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.


6. 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.


7. Place on the baking sheets and bake for 1 to 1.25 hours.


8. Transfer to a wire rack to cool, and store in a tightly covered container.



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