Thin dark cookies flecked with chocolate.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat 300 degrees F (150 degrees C). Grease cookie sheets.

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  • 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.

  • Bake for 12 to 15 minutes. Transfer to rack to cool and dust with confectioners' sugar.

Nutrition Facts

53 calories; 1.6 g total fat; 3 mg cholesterol; 25 mg sodium. 9.4 g carbohydrates; 0.7 g protein; Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 4 stars
09/13/2004
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 chocolate chips instead of the grated chocolate just because it's all I had on hand but probably won't do that again. Thanks for the recipe! Read More
(7)
11 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/13/2004
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 chocolate chips instead of the grated chocolate just because it's all I had on hand but probably won't do that again. Thanks for the recipe! Read More
(7)
Rating: 4 stars
09/13/2004
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 chocolate chips instead of the grated chocolate just because it's all I had on hand but probably won't do that again. Thanks for the recipe! Read More
(7)
Rating: 5 stars
05/01/2018
Okay so. First thing's first: this recipe is a one-serving recipe. Should be obvious from the measurements that it doesn't make many (I only got 8 cookies out of it; you could maybe squeeze a full dozen if you made them very small) but you do NOT want to share these. If you have anyone else in the house double the recipe. Now I'm guessing that you (like me) are a woman at a certain time of the month needed chocolate had no cookies in the house and really didn't want to go out at this hour so the rest of this review is written as between-us-ladies. Skip melting the butter in a saucepan unless you really want to clean another thing today. Use a microwave safe bowl to make this recipe in (it's small; a cereal bowl will do in place of your stainless steel mixing bowl I promise) and just melt the butter in the microwave. The subtle nutty flavour imparted by brown butter will be buried under chocolate and vanilla anyway. Oh and that butter does not need to be soft. Hack it off the frigid block you pulled from the back of the fridge and melt away. Use a tablespoon to do the hacking: it'll let you eyeball about the correct amount (close is good enough) and has the bonus of being violent and letting you fantasize about disembowelling whoever wronged you today. Use parchment paper on your cookie sheet. If you don't have any use regular white printer paper (it's only 300 degrees the kitchen won't burst into flames). These buggers are delicious but they'll stick Read More
(5)
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Rating: 4 stars
12/13/2006
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. Read More
(3)
Rating: 5 stars
05/19/2006
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 better with more chocolate. Just crunchy enough just chewy enough. I may use this recipe to make decorative cookies to top cakes and other recipes. Read More
(1)
Rating: 4 stars
12/26/2007
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. Read More
(1)
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Rating: 4 stars
01/01/2014
Followed the recipe exactly. Had a hard time getting them off my baking sheet. Extreme chocolate. Read More
Rating: 4 stars
02/05/2015
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 how I stumbled across this recipe. I found the batter to be rather liquid which contradicts another review on here. Dropped by 2 teaspoons yielded 11 cookies. They were good best eaten straight out of the oven. My only change was to use bittersweet chocolate shavings since I didn't have unsweetened. I baked them on a silpat and they came off just fine. I'm not sure if I will separate an egg just to make this recipe but if I find myself with one lonely egg white I'll attempt this again. Nice small portions and as someone mentioned the cookies feel light so it's easy to eat half the batch. Read More
Rating: 5 stars
05/03/2020
I am addicted! Every since I found this recipe I have been baking these crisps like crazy because they are sooooo good! Thank you, Iris Noble, for posting this delicious recipe. My crisps turned out wonderfully following your recipe! Read More
Rating: 5 stars
06/17/2017
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 did. I will make these again. They taste great without the extra shredded chocolate. Read More