I found this recipe on Pinterest when I first started pinning and it didn’t take long for me to make them. The original recipe is from Recipe Girl and I edited a bit for our smaller household.
Note – I like to go by weight, especially when baking.
- 180 grams powdered sugar (1.5 cups)
- 35 grams unsweetened cocoa powder (1/3 cup)
- 1/8 teaspoon salt
- 45 grams liquid egg whites (3 tablespoons or 1 to 2 egg whites)
- 1.5 teaspoons vanilla extract
- 90 grams semi-sweet chocolate chips (1/2 cup)
Preheat oven to 350 F.
Line a large cookie sheet with parchment paper.
Sift together the sugar, cocoa and salt.
Mix well. Add the vanilla and the egg whites. Stir well. This is the point where you need to judge if you need to add more egg whites or not. It does not take much to change the consistency, so don’t add a whole white if you are using the whites. It is much easier to do this with the liquid egg whites. You want a stiff, brownie-type batter.
If the batter is too liquidy, then the cookies will spread out too much when baked. Stir in chocolate chips.
Using a small disher, portion out 11 cookie balls onto the cookie sheet. I use a disher that is probably 1/8th cup? This size:
You might actually get 12 cookies out of this, but I ate some of the batter 😳
Bake 14-15 minutes until the cookies are cracked on top. They will spread and flatten a little bit.
Remove parchment paper to a cooling rack. Let cookies cool completely before removing from paper. Trust me on this. They are too fragile to move until they set up.
The cookies are very delicate with a slightly crispy outside and kind of gooey inside. Store in an airtight container on the counter. I find the next day they are wonderful popped in the micro for 10 seconds before eating.
For 11 cookies, the stats per cookie are:
124 calories, 2.5 grams of fat, 24 grams of carbs, 1.5 grams of fiber, >1 gram of protein.