Chocolate Peek-A-Boos
Submitted by ShelaghPerez
Choux pastry puffs studded with chocolate chips and dusted with powdered sugar create elegant French-inspired cookies that look harder to make than they are.
YIELD
1 dozenPREP
30 minCOOK
15 minREADY
1 hrsThese aren’t your typical drop cookies.
Milk and butter cook with flour on the stovetop until they form a ball like choux pastry, then eggs get beaten in one at a time for structure.
Fold in mini chocolate chips, drop by spoonfuls, and bake until they puff into golden clouds that get a snowy dusting of powdered sugar.
Pro Tips
- Cook the flour mixture until it forms a ball and pulls away from the pan completely
- Add eggs one at a time and beat thoroughly after each addition for proper structure
- Cool the dough for 30 minutes before adding chocolate chips so they don’t melt
- Drop by small teaspoons; they’ll puff significantly during baking
- Dust with powdered sugar while still slightly warm for better adhesion
Variations
- Use regular chocolate chips if mini chips aren’t available
- Add a teaspoon of instant espresso powder for mocha flavor
- Fill cooled puffs with whipped cream or pastry cream for cream puffs
Ingredients
Directions
Preheat oven to 350? In sauce pan melt butter and milk.
Add flour, sugar and cook until mixture forms a ball.
Remove from heat and add eggs, one at a time, beating well.
Add vanilla. Cool 30 minutes and add chips.
Drop by small teaspoons on cookie sheet and bake for 15 minutes.
Sprinkle with powdered sugar.
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