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

Makes 1 dozen cookies

ACTIVE TIME: 10 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

1 tablespoon butter
1/4 cup sugar
1 large egg white
2 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 ounce finely chopped unsweetened chocolate (1 1/2 tablespoons)
1 teaspoon vanilla extract
Pinch of salt
Confectioners' sugar (optional)

1. Preheat oven to 300°F. Coat a baking sheet 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 cookie: 38 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 6 g carbohydrate; 1 g protein; 0 g fiber; 17 mg sodium; 23 mg potassium.

1/2 Carbohydrate Serving

Whipped up a double batch of these using 70% extra-bittersweet Ghiradelli chocolate and Hershey's Special Dark cocoa, and they were a big hit! They sort of resemble chewy brownies, texturally, and while they're rich enough that just one would satisfy a chocolate craving, it's next to impossible to stop eating them--they're that good!

Christianne

I found these to be very ho-hum. Richly chocolate, but not very sweet and they came out quite chewy for me, not crisp. Must have to make them really tiny to get crispy. Sorry, won't be making these again.

Valerie, Sugar Land, TX