It has been a long time since the last time I made cookies. After all the Christmas and New year celebration. I can finally have time to make something I want to make. This is a very easy recipe to make. It is so crispy on the outside and it will melt in your mouth next. So satisfied.
Serves: 24
Yield: 4 dozen small cookies.
Yield: 4 dozen small cookies.
Ingredients
3 large egg whites
¼ tsp cream of tartar
¼ tsp salt
1 cup sugar (I want lss sweet and I use 1/2 - 3/4 cup only)
3 tbsp unsweetened cocoa
3 tbsp semisweet miniature chocolate chips
3 large egg whites
¼ tsp cream of tartar
¼ tsp salt
1 cup sugar (I want lss sweet and I use 1/2 - 3/4 cup only)
3 tbsp unsweetened cocoa
3 tbsp semisweet miniature chocolate chips
Instructions
- Preheat oven to 275F.
- Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form.
- Add sugar, 1 tbsp at a time, beating until stiff peaks form.(pic 1)
- Sift cocoa over egg white mixture; fold in (pic 2). Fold in mini chips.(pic 3)
- Cover a baking sheet with parchment paper; secure to baking sheet with masking tape if necessary. Drop batter by teaspoonfuls (they’re small!) onto prepared baking sheet. They can be very close together as they will not spread much with baking. (I use silicon mat and there is no need to tape). (Pic 4)
- Bake at 275F for 45-55 minutes or until crisp and dry.
- Cool on pan on a wire rack.
- Repeat procedure with remaining batter, reusing parchment paper.
Store in an airtight container
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