Chewy Chocolate Snowcaps Recipe (2024)

Dear #nytimes: If the egg whites should be beaten before folding into the dry ingredients -- SAY SO IN THE RECIPE!!! I did not do so and wound up with a wet runny batter. What a waste.

I used chopped candy canes instead of sugar cubes for the tops. Sprinkled them on top halfway thru cooking.

So if I understand correctly, you are not supposed to beat the whites for this recipe?

I put in half the sugar and they were still very good--in fact more chocolatey. Delicious.

I whipped the egg-whites FIRST--folded them in, used ½ the sugar and used crunchy sea-SALT for the topping rather than the sugar in a 350-degree oven for 15-20 min. They are delicious for those who prefer a less sweet and salty flavor. I also tried the above modification using dark chocolate with COFFEE chunks (not chocolate nibs) and this was a delicious option.

Very confused by all the comments, and finally decided to whip the egg whites first. Very sticky dough, but manageable. Cooked at 330 degrees (compromise between the recipe and the commentators) for 12 minutes. Dipped the tops in crushed candy canes for Christmas. They turned out great- crinkly on top and moist inside. Love the combination of chocolate and peppermint!

This worked out well. I whipped the egg whites first and the batter worked out perfectly that way, not too wet at all, thick and sticky but workable. Cooked at 350 for 20 minutes, probably would do more like 18 next time. Cookies look just like picture although I think I would like them better with less chunky sugar - maybe just use granulated rather than crushing cubes. Or dust them with more of the powdered sugar.

shelf life if overrated. these are good for 7+ days in an airtight container,.. even more if stored in the freezer. using chocolate without the nibs resulted in a very pleasant product/texture

These were phenomenal when topped with very thick, coarse SALT. I had a lavender salt on hand, and it really helped cut the overly sweet, overwhelming chocolate flavor. One of these cookies goes a long way. Two in one sitting will give you a stomachache.

In place of the crushed sugar cubes I used flaky (Malden) sea salt to top them off before baking. These cookies don't need more sugar but salt on top was GREAT!

These cookies were a great addition to my GF Christmas cookie tins. I skipped the nuts, added extra chocolate chips, added mint and colored the sugar green and it was especially holiday-y. (If holiday-y were a word.)

Baked as directed at 325 and turned out beautifully. Will consider something other than the crushed sugar cubes the next time. It was too difficult to achieve a pleasing array of nearly uniform chunks. Otherwise, very good!

This year, I received an early Xmas gift of a Braun immersion blender with all the attachments. It has been fabulous in the kitchen so far and whips egg whites so much faster than an egg beater could. I made a batch of these cookies as written and had them in the oven in ten minutes. They turned out fudgey, crunchy, and eventually melted in my mouth. I immediately made another batch with crushed candy cane which turned out just as delicious, and seems sturdy enough for an ice cream sandwich.

After reading All the Above notes, it worked really well to bake them on 340 for 16 minutes. The outside was crunchy and the inside was soft and chewy. You'll love them if you love chocolate! And I beat the egg whites until they were stiff

These are incredibly easy to make and I agree, a teaspoon of batter delivers the best size for the cookie. This feels like blasphemy, but I wish they were less intense on the flavor. They are so rich and the texture is perfection. Will try again with a weaker cocoa and less sugar. I have tried with nibs and without, and prefer without or with chocolate chips folded in carefully.

Bake at 350 ~16 mins

Made these as written except baked at 350 for 13 min and they came out perfectly. Also used almonds because I had them and swapped out the sugar coating for Maldon salt (so I guess I didn’t make them as written…) but would make the same adjustments next time. They were a little sweet for my taste and deceptively light because of the confectioners sugar and egg whites, merengue-y. I can’t decide how much I liked them. But a fun cookie to try and a hit with the people who taste tested them.

Love these cookies! I used half dark chocolate chips and half white chocolate chips. And I topped with a sprinkle of Maldon salt for that sweet/salty contrast. They were a big hit! I found that baking at 325 for about 16 minutes- switching and reversing the cookie sheets midway was perfect!

I have made these many times and they are phenomenal! Nobody believes they are gluten free and the toasted pecans give a wonderful flavor and texture. The dough is very gooey but I did what I do with all gooey doughs. I froze it in a log wrapped in plastic film. This way I could slice and bake it at leisure or when I had impromptu company requiring gluten free. A killer recipe!

I wish I would have read VSBs notes before I made these. I really think if I would have done that these would have been great. They’re so close done as the recipe calls. But these took around 25 min at 325… and I definitely should have beat the whites to stiff peaks. These were left with a kind of tacky mouth feel. The flavor is top! But need the rest to come along.

I see that Cara mentioned using finely chopped almonds but we’re they almond flour fine? I don’t like subbing much then reviewing but I only enjoy walnuts in the old Viennese Crescents. As for the texture I’m guessing they’ll be similar to Pignoli Cookies which also rely on beaten egg whites. That’s why we have silicone and parchment after all.

I followed other suggestions and baked 20 minutes, but I shouldn’t have. They are hard as rocks. I think somewhere in the 15-18 minute range would have been better. I also used almonds instead of pecans, which I would also not recommend.After folding 4 beaten whites in, it was dry, as if the whites only coated the nuts no didn’t mix with the cocoa and sugar. I added 2 more, but it was a little too runny. Maybe 5 would have been better?

great recipe!!!!!!! make again

Indeed one of the most poorly written recipes.1. Beat the egg whites until stiff. Then add the powdered sugar, salt and cocoa.2. Use 1/2 the powdered sugar - cookies are far to sweet.3. Walnuts work as well.4. The dough is not stiff enough for a melon scoop. Spoons will do with the help of a spatula.Baking at 325 is ok - but takes 15 minutes, not 12.

Baked at 340F 18 minutes, but TOO crunchy; 15-16 minutes better. Whipped egg white stiff and batter was NOT runny. I used 1 t. measuring spoon, rounded, and pushed batter out onto sheet w/knife. How to dip tops in sugar with this batter? I spooned on coarse colored sugar; we liked the sea salt best. Candy bits melt; too much trouble adding it in middle of baking. Recipe is vague...assume sweetened chocolate, unsweetened cocoa. Amount of egg white might be an issue as large egg size varies. Yum!

I think that I'll use pearl sugar or sparkling sugar rather than crushed sugar cubes to make this. I have both of those on hand since I have weakness for King Arthur's ingredients but I'd have to go out and buy sugar cubes.

I added crushed candy cane to the sugar for the tops (1/3 candy cane to 2/3 sugar cubes). They looked exactly the same as ones with just sugar but the added peppermint flavor was excellent.