When you need a chocolate fix, these rich-tasting morsels will do the trick.

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 300 degrees F. Lightly oil a baking sheet or coat it with nonstick cooking spray.

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  • Melt butter in a small saucepan over medium heat. Swirl the pan until the butter is lightly browned, about 1 minute. Transfer to a medium bowl. Whisk in sugar. Add egg white, flour, cocoa, unsweetened chocolate, vanilla and salt and whisk until smooth.

  • Drop the batter by heaping teaspoonfuls, about 2 inches apart, onto the prepared baking sheet. Bake until set in the center, 12 to 15 minutes. Immediately transfer the cookies with a spatula to a rack to cool. (If the cookies begin to stick before all are removed, return the pan briefly to the oven.) Dust the cookies with confectioners' sugar if using.

Nutrition Facts

40 calories; 1.7 g total fat; 1 g saturated fat; 3 mg cholesterol; 17 mg sodium. 23 mg potassium; 5.8 g carbohydrates; 0.4 g fiber; 4 g sugar; 0.7 g protein; 30 IU vitamin a iu; 1 mcg folate; 3 mg calcium; 7 mg magnesium;

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
these are really good and really easy to make. my only suggestion would be to double the recipe. it just doesn't make enough! Read More
Rating: 4 stars
10/30/2011
these were okay. definitely lighter than your average cookie since they spread out to be thin crisps (hence the name). Read More
Rating: 5 stars
10/29/2011
sugar free version I think this recipe makes 6 cookies not 12 at 76 calories per cookie. When I substituted Splenda for the sugar I drastically reduced the calorie content to (I think) 10 calories per cookie. I think they're delicious. Very dark chocolate flavor thin and crisp. next time I'll quadruple the recipe to make 2 dozen. Read More
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