Chocolate Brownie Chews
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 1/4 cups (9 ounces) confectioners’ sugar1/4 teaspoon salt1 teaspoon espresso powder1 cup (3 ounces) cocoa powder, Dutch-process or natural3 large egg whites2 teaspoons vanilla extract*1 cup chocolate chips
*For gluten-free cookies, be sure to use gluten-free vanilla.
Whisk together the sugar, salt, espresso powder, and cocoa. In a medium-sized mixing bowl, stir together the egg whites and vanilla. Add the dry ingredients to the egg whites, and mix at low speed of an electric mixer for 2 minutes. The batter will seem dry at first, but will become shiny and smooth as it mixes. Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
Preheat the oven to 350°F. Thoroughly grease (or line with parchment) two baking sheets.
Drop the dough in ping pong-sized balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. Bake the cookies for 12 minutes, reversing the pans (top to bottom, bottom to top) midway through. Remove them from the oven, and cool on the pan for 5 minutes before transferring them to a rack to cool completely.
Bake as directed. Yield: sixteen 3" cookies
Number of Servings: 16
Recipe submitted by SparkPeople user DCGPRUNNER.
Whisk together the sugar, salt, espresso powder, and cocoa. In a medium-sized mixing bowl, stir together the egg whites and vanilla. Add the dry ingredients to the egg whites, and mix at low speed of an electric mixer for 2 minutes. The batter will seem dry at first, but will become shiny and smooth as it mixes. Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
Preheat the oven to 350°F. Thoroughly grease (or line with parchment) two baking sheets.
Drop the dough in ping pong-sized balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. Bake the cookies for 12 minutes, reversing the pans (top to bottom, bottom to top) midway through. Remove them from the oven, and cool on the pan for 5 minutes before transferring them to a rack to cool completely.
Bake as directed. Yield: sixteen 3" cookies
Number of Servings: 16
Recipe submitted by SparkPeople user DCGPRUNNER.
Nutritional Info Amount Per Serving
- Calories: 124.5
- Total Fat: 3.3 g
- Cholesterol: 2.3 mg
- Sodium: 45.2 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 0.4 g
- Protein: 1.3 g
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