Chocolate Crisps

Chocolate Crisps

3 Reviews
From the EatingWell Kitchen

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

Ingredients 1 serving

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Original recipe yields 1 servings
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  • 1 tablespoon butter
  • ¼ cup sugar
  • 1 large egg white
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ½ ounce finely chopped unsweetened chocolate, (1½ tablespoons)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Confectioners' sugar, (optional)


  • Active

  • Ready In

  1. Preheat oven to 300°F. Lightly oil a baking sheet or coat it with nonstick cooking spray.
  2. 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.
  3. 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 information

  • Per serving: 40 calories; 2 g fat(1 g sat); 0 g fiber; 6 g carbohydrates; 1 g protein; 1 mcg folate; 3 mg cholesterol; 4 g sugars; 30 IU vitamin A; 0 mg vitamin C; 3 mg calcium; 0 mg iron; 17 mg sodium; 23 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate

Reviews 3

September 18, 2011
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By: donnaparsons500
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.
January 03, 2010
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By: EatingWell User
these were okay. definitely lighter than your average cookie since they spread out to be thin crisps (hence the name).
September 29, 2009
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By: EatingWell User
these are really good and really easy to make. my only suggestion would be to double the recipe. it just doesn't make enough!
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