Prep 20 mins
Cook 15 mins
I got this as a diabetic cookie recipe many years ago from the Toronto Star. Because they are rather soft and cakey, I like to bake them in madeleine pans. They are very good, even if you are not diabetic give them a try. Do not overbake them, or they may be dry.
- 2 eggs, separated
- 1 teaspoon baking powder
- 1 pinch salt
- 1⁄3 cup dark brown sugar
- 2 teaspoons vanilla
- 1⁄4 cup flour
- 1⁄4 cup cocoa powder
- Preheat oven to 350°F.
- Beat the egg whites until frothy.
- Add the salt and beat to soft peaks.
- Slowly beat in the brown sugar; beat until stiff.
- Beat the egg yolks with the vanilla and fold them in.
- Mix the flour, baking powder and cocoa and sift them over the egg whites.
- Fold in.
- Drop onto very well buttered madeleine forms and bake for about 15 minutes at 350°F.
- (Watch them carefully after 10 minutes.).
Very nice dark chocolate tasting treat. Not very sweet at all; tasted like semi-sweet dark chocolate to me. Not really a kid cookie, but a nice soft madeleine. I made 12 madeleines but my pan only holds 12 and there was only enough batter leftover for maybe 1 more so I didn't make them. These are not for someone who wants a very sweet cookie! but were enjoyed.
I've been looking for not-too-sweet baked desserts, and this is my favorite so far! The whipped egg whites give a fluffy, cakey texture, and the chocolate is not overpowering. My brown sugar was lumpy, so I added it to the egg yolks to dissolve, rather than whipping it with the egg whites. These were quick and easy to make, even without a Madeleine pan. I used shortening to grease my cookie sheets and let the cookies cool for a couple minutes, then transferred to a paper-lined rack to cool. The recipe made 14 2-1/2" cookies. They did cook quickly; mine were done in 9 minutes. Thanks for a keeper, Jenny!