With their crispy outsides and fudgy insides, these low fat cookies are sure to satisfy even the chocoholics in your house.
Makes 2 dozen cookies
|1/3||cup unsweetened cocoa powder|
|2||tablespoons all-purpose flour|
|1||square (1 ounce) semisweet chocolate, finely chopped|
|1/4||teaspoon cream of tartar|
|2||cups powdered sugar|
- Preheat oven to 300°F. Combine cocoa, flour and chocolate in small bowl; set aside. Beat egg whites in medium bowl with electric mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually beat in powdered sugar; beat until stiff peaks form. Fold in chocolate mixture.
- Drop mixture by rounded tablespoonfuls onto cookie sheets lined with parchment paper. Bake 20 minutes or until cookies are crisp when lightly touched with fingertip (cookies will crack). Slide parchment paper onto wire racks; cool completely. Carefully remove cookies from parchment paper. Cookies are best when eaten the day they are baked but can be stored in an airtight container for up to 2 days. Cookies will become crispier when stored.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||8 %|
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