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7Ingredients
35Minutes
170Calories
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Ingredients
US|METRIC
24 SERVINGS
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp. sea salt
- 2 1/2 cups chocolate chips (I like to use a bit more)
- 4 egg whites
- 1 Tbsp. vanilla extract
- dried cranberries (optional delicious ingredients;, or dried cherries)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium35mg1% |
| Potassium105mg3% |
| Protein2g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber2g8% |
| Sugars27g |
| Vitamin A |
| Vitamin C |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
E 6 years ago
They spread a lot. It was a good way to use leftovers egg whites but I wouldn't use this recipe otherwise. They are pretty chewy, but not in a way I like chewy cookies. Other review was right, these are loaded chock full of chocolate chips.
P Foye 6 years ago
The ONLY scenario which yielded whole cookies: USE PARCHMENT. Do NOT use silpat/silicone mat. Without being greased, the mat won't release the cookies gracefully, no matter what. With being greased, the cookies spread much further than they should. Using parchment (the stuff with the silicone already in it, not plain) you don't have to add anything to it. Just take them out, count to 30, put a cooling rack upside down on top of the cookies, flip the tray, and gently peel the parchment off the bottom of the cookies.
The flavor is great; the chocolate levels are high and the texture is good. I will try either 1.5 or 2 cups of chips next time--they are VERY full of chips.