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Chocolate Crisps

"Thin dark cookies flecked with chocolate."
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25 m servings 53 cals
Original recipe yields 12 servings (1 dozen)

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  • Prep

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  1. Preheat 300 degrees F (150 degrees C). Grease cookie sheets.
  2. In a small saucepan over medium heat, melt butter till lightly browned. Pour into medium sized bowl. Stir in the egg white, sugar and vanilla. Combine the flour cocoa, and salt; mix into the butter mixture. Fold in chocolate. Drop by teaspoonfuls about 2 inches apart onto cookie sheets.
  3. Bake for 12 to 15 minutes. Transfer to rack to cool and dust with confectioners' sugar.

Nutrition Facts

Per Serving: 53 calories; 1.6 g fat; 9.4 g carbohydrates; 0.7 g protein; 3 mg cholesterol; 25 mg sodium. Full nutrition

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Read all reviews 7
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Very good cookie that manages to be very chocolatey and at the same time rather light. I added about half a teaspoon of cinnamon and really enjoy the flavor. I also used chopped white chocolat...

i used ginger chrystallized dark chocolate (65%) which i chopped. adds nice flavor. dough seems very dry at first, just kee stirring, no added liquid is necessary.

I used these to decorate a banana pudding. They looked very nice but some could have been a little crisper. Probably my fault for not baking long enough.

really nice flavor and look. I used whole wheat flour and it worked just fine. I also omitted the chocolate shavings because I was out, but they were fine without them, though probably even be...

So quick and easy make. Very tasty! I was craving something chocolate and these hit the spot perfectly. I doubled the recipe since it seemed like it make a small amount of cookies. I am glad I d...

I was really surprised by these cookies: by the ingredients, by the method, by the texture of the batter, and by the result. Mostly pleasantly surprised. I had an egg white to use up and that's ...

Followed the recipe exactly. Had a hard time getting them off my baking sheet. Extreme chocolate.