Recipe by s'kat
Theoretically, these may be good for you. ;) I like these just from the oven, with the insides still warm and slightly chewy. Recipe from somewhere on the internet???
Top Review by Marlene.
OH MY GAWD! *LOL* These cookies are ADDICTIVE! I had a similar recipe, but it called for them to be baked for a little bit , then the heat turned off and sitting in the oven overnight. Which is good.... BUT!!! This recipe of baking them and then eating them right away ... *drool* *LOL* I must admit, I added some chocolate chips... I couldn't get my chocolate chopped up very fine, so I took the easy way out and just used the whole chips. Maybe about 1/2 cup or so... mini chips would be perfect. I have been making these every night for about a week!!! ;-) Thanks for a great recipe! :)
- 3 egg whites
- 1 pinch salt
- 1 cup sugar (scant)
- 3 tablespoons cocoa, sifted (not Dutch)
- 1⁄2 teaspoon vanilla extract
- 1⁄2 ounce semisweet chocolate, finely chopped
Directions See How It's Made
- Preheat oven to 275 degrees F and place oven racks in the middle positions.
- Line one or two sheet pans with foil or kitchen parchment. Set aside.
- Beat the egg whites with the salt to a soft peak stage (when the tops of the peaks fall over when whip is removed).
- Add the sugar slowly, beating until the mixture is very thick.
- Stir in the cocoa powder, vanilla, and chopped chocolate.
- Place walnut-size mounds of the batter on the sheet pans and bake in the preheated oven for 30 minutes until dry on the surface but still soft inside.
- Slide the foil or parchment with its cookies onto a cooling rack and cool for 5 minutes.
- Peel the foil or parchment off the still-warm cookies and cool them completely on rack.