Description
A delightful treat made with whipped egg whites and chocolate, perfect for any occasion.
Ingredients
Scale
- 3/4 cup + 2 tablespoons powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon table salt
- 1 large egg white, room temperature
- 1/4 teaspoon vanilla extract
- 1/4 cup semisweet chocolate chips, raisins, or combination of both
Instructions
- In a large bowl, sift together the sugar and cocoa powder then stir in the salt.
- By hand using a spoon, stir in the egg white and vanilla until batter is fully moistened. It’ll be thick yet loose, similar to a scoopable brownie batter. Make sure you’re measuring your vanilla and not eyeballing it. Any extra vanilla will add more liquid, making your batter a little too loose.
- If it’s too soupy, you can add an extra 2 tablespoons powdered sugar but you don’t want it firm like cookie dough or they won’t spread as much.
- Stir in the chocolate chips and/or raisins.
- Using a #40 cookie scoop or two spoons, scoop the batter into 1 + 1/2 tablespoon portions and drop onto a cookie sheet lined with greased parchment paper about 2 inches apart.
- Let sit for 30 minutes. They should form a ‘skin’ on the outside with no batter sticking to your finger when lightly touched.
- Preheat oven to 350F. Bake for 10-12 minutes or until tops are cracked and glossy.
- Cool on the baking sheet for 10 minutes then carefully transfer to a cooling rack.
Notes
- Egg whites can be finicky between different sizes and humidity levels outside.
- Measure ingredients carefully to ensure consistent results.
- Refrigerate the cookies for a more intense flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 10g
- Sodium: 0.5mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg