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Chocolate Cigar Cookies

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Chocolate Cigar Cookies are crisp, elegant rolled cookies filled or dipped with rich chocolate, offering a refined finish with delicate crunch and buttery texture.

Ingredients

  • 2 large egg whites
  • ¼ cup granulated sugar
  • ¾ cup all‑purpose flour
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • For the filling/coating: 4 ounces dark or milk chocolate, melted (or chocolate spread/hazelnut spread as alternative)
  • Optional garnish: cocoa powder, crushed nuts, powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
  2. In a bowl whisk egg whites and sugar until light and frothy.
  3. Gently stir in flour, salt, vanilla, and melted butter until smooth.
  4. Allow batter to rest for 10–15 minutes.
  5. Using the back of a spoon or offset spatula, drop ~1 tablespoon portions of batter, spreading each into thin circles (~3 in/7.5 cm diameter) on the baking sheet.
  6. Bake for 6‑8 minutes, until the edges are lightly golden and the centers are set.
  7. Work quickly: while still hot, lift each cookie with a spatula and roll it around a wooden spoon or metal handle to form a cigar shape. Place seam side down to set.
  8. Once cooled, dip one end of each rolled cookie into melted chocolate or pipe chocolate filling inside for a richer center. Optionally roll the dipped end in crushed nuts or sprinkle with cocoa or powdered sugar.
  9. Let the chocolate set completely before storing.

Notes

  • Roll the cookies while they are still warm and flexible—if they cool too much they’ll crack.
  • You can keep the plain rolled cookies (undipped) for up to 3 days in an airtight container before adding the chocolate for best freshness.
  • For a twist, flavor the batter with almond or orange extract instead of vanilla.
  • To get extra crispness, use a Sil‑pat or non‑stick mat instead of parchment. :contentReference[oaicite:0]{index=0}

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