I will be the first admit that I hadn’t expected much when Dagmar first showed me the recipe for these cookies.
And they sure didn’t look like much sitting there on the cooling racks.
But – oh my – was I wrong! It just took one bite to make them a new favorite!
They are a cross between a meringue and a cookie – crispy on the outside and moist and chewy on the inside.
And the best news – they are only 143 calories for a nice sized cookie – even with the mini chocolate chips and chopped nuts! 🙂
Chewy Chocolate Cookies
from the Encyclopedia of Baking
4 egg whites
2 -1/2 cups powdered sugar
1 cup baking cocoa
2 tablespoons flour
1 teaspoon instant coffee
1 Tablespoon water
1 cup finely chopped walnuts
1/2 cup mini chocolate chips
Preheat the oven to 350 degrees. Line 2 baking sheets with wax paper and spray the paper with cooking spray.
In a large bowl beat the egg whites until frothy.
Sift the sugar, cocoa, flour, and coffee into the egg whites. Add the water and continue beating on low speed to blend, then on high speed for a few minutes until the mixture thickens. With a rubber spatula, fold in the chopped nuts and chocolate chips.
Place generous spoonfuls of the mixture 1 inch apart on the prepared cookie sheets. Bake until firm and cracked on top – but soft inside – about 12-15 minutes.
With a metal spatula, transfer to a rack to cool.
I’ve linked this post up with Tasty Tuesday over at Balancing Beauty and Bedlam, Tuesdays at the Table at All the Small Stuff, and Tempt My Tummy Tuesday at Blessed With Grace.