- 2 tablespoons semi sweet chocolate (rough chop the chips, I used Taza salted almond chocolate)
- 3 egg whites
- 1 3/4 cups confectioner's sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons sweet chocolate (semi-, rough chop the chips, I used Taza salted almond chocolate)
PER SERVING *
|Calories140Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Natalia Rik 12 days ago
Almost went out well, just needed to leave more space between the cookies.
Juliana 7 Apr
It was ok but they didn’t come out as cookies 😔
Sofia Cignatta 21 Jan
Amazing! They tasted like the tops of brownies. Which of course are amazing but I kind of expecting them to be less airy. They were kind of thin with a little to or foot on the outside. Yeah, maybe they weren’t too thick or anything but again, they tasted amazing and I definitely recommend making them. Just don’t get your hopes up too much.
Tanya Rego 19 Dec 2017
Tried this recipe and it was way too sweet. Would not make this again
Pandas 11 Nov 2017
I loved making them 🙂it was an interesting process 😋but they tasted great in my opinion 😋😊🍪
Yoshimarcus Channel 15 Oct 2017
Would not recommend this trashy recipe. Tasted really bad and was very sticky.
Virginia B. 10 Aug 2017
I used carton egg whites so I'm not sure if this is why but the mixture made the cookies too flat and that came out like thin discs. They tasted fine but had too much liquid in them.
jessica l. 19 May 2017
Perfect! The were so good. My girl scout troops made them and loved them! We made a double batch and made them slightly larger than suggested.
Kaitlin R. 3 Jun 2016
Very quick an easy to make. Turned out very thin and almost cakey but tasted good! Would make them again if I was short on time or just want something quick to make!
Paige H. 19 May 2016
Turned out awesome! You really have to take your time mixing in the ingredients. Probably should have greased my pan even though it was nonstick, because they stuck a little.
Aleks B. 20 Apr 2016
I used normal sugar. I had to bake them 10 minutes longer and also it ended up being like 16 medium cookies, not 32. They were pretty good tho, kinda gooey.
Coronel N L. 8 Mar 2016
They taste pretty good and are super light. I would agree that they probably need more like 10 min. To cook. I did 8 minutes while they aren't terrible, they aren't crunchy on the outside like they should be. Also I added 1 1/4 confectioners sugar and they are plenty sweet. I tried adding just 1 cup but they were still quite bitter. Interesting cookie. Probably won't make them again.
Allie B. 22 Feb 2016
These cookies were delicious! They took slightly longer to bake, and I decreased the sugar in response to reviews saying they were too sweet, and they turned out wonderfully! They had a nice crispy exterior and a soft brownie-like (almost molten) interior. Perfect for the chocolate lover and would definitely make again!
Tracy L. 14 Feb 2016
not sure if mine turned out as they should have... seem a bit flatter. Also, were stuck to pan at 8 min, so put second batch in for 10-11 minutes... seemed to help. Very chocolaty, which was what I was going for to accompany our creme brulee. Sure won't win any beauty contests!
Jasmine T. 14 Feb 2016
They were pretty good! A little too sweet. Tasted amazing with peanut butter spread. I probably wouldn't make it again, since it was pretty hard work and a lot of mess.
Stella P. 14 Feb 2016
I made them tonight they were a hit everyone loved them. Easy to make and fast to bake. Will make them again thanks again for sharing. 👍🏻
Connie M. 14 Feb 2016
Easy to make. I dusted with powder sugar. MY husband liked them. I did not change the recipe. Having guests on Sunday will advise
Evelyne W. 13 Jul 2015
I had a hard time whipping the eggs, so I just put the batter into a cake pan and turned into a brownie, and it was very yummy!