Chocolate Drops with Pistachios and Cherries

Chocolate Drops with Pistachios and Cherries
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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 56.1
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.2 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.2 g

View full nutritional breakdown of Chocolate Drops with Pistachios and Cherries calories by ingredient
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Introduction

A sweet surprise cookie! This cookie tastes like a brownie, and definitely need some milk with it! If you love chocolate you'll love this recipe!! I got this recipe from Fitness magazine. A sweet surprise cookie! This cookie tastes like a brownie, and definitely need some milk with it! If you love chocolate you'll love this recipe!! I got this recipe from Fitness magazine.
Number of Servings: 40

Ingredients

    Ingredients
    1/4 cup unsweetened cocoa
    1/4 cup all-purpose flour
    3 egg whites
    Small pinch salt
    3/4 cup confectioner's sugar
    1/2 teaspoon vanilla extract
    1 cup chopped bittersweet chocolate, melted and cooled
    1/3 cup chopped dried cherries
    1/3 cup chopped toasted pistachios

Directions

Directions
1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. In a small bowl, whisk together the cocoa and flour.

2. In a mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy. With the mixer running, gradually add the confectioner's sugar. When all the sugar has been added, raise the speed to high and beat until the whites have a marshmallow-like consistency. Beat in the vanilla.

3. Reduce the speed to medium and beat in half the melted chocolate, then half the cocoa-flour mixture, scraping the side of the bowl. Repeat with the remaining chocolate and cocoa-flour mixture.

4. Fold in the cherries and pistachios; let the mixture sit until thick enough to scoop, about 5 minutes.

5. Scoop the cookie dough onto the cookie sheets by level teaspoonfuls, leaving about an inch between cookies. Bake 6 to 8 minutes, until the cookies are brown and crackled on the outside.

6. Let the cookies cool on the baking sheets for 1 minute, then transfer them to a wire rack. The cookies can be stored in an airtight container up to 1 week.

Number of Servings: 40

Recipe submitted by SparkPeople user SHELBSYD.

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