Rating: 4.53 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Thin dark cookies flecked with chocolate.

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
12
Yield:
1 dozen
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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; protein 0.7g; carbohydrates 9.4g; fat 1.6g; cholesterol 2.5mg; sodium 24.8mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 4 stars
09/14/2004
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)
15 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 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: 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
(6)
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)
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Rating: 4 stars
02/24/2021
Delicious! I made these for my elderly mother who is quite the cookie lover. They were a hit! A cross between a cookie and a brownie. I quadrupled the recipe and added some espresso powder. Great recipe!!! Read More
(1)
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: 5 stars
02/27/2021
Simple recipe with common ingredients and makes a small batch perfect for a snack. ( I wish the batter was a little bit thicker so I could get a more consistent shape.) Read More
Rating: 5 stars
12/12/2021
I made a quadruple batch of these cookies as I wanted to use some for a chocolate cookie crust for a cheesecake and still have some cookies leftover to snack on. The recipe was spot on, even with regards to things I was skeptical about--such as the cooking time (15 minutes for me) and the very small amount of batter that spread beautifully into thin, deliciously chocolatey cookies. I'd recommend cooking them in batches of 8 rather than a dozen to prevent crowding. They are soft when fresh out of the oven, but crisp up nicely without being dry or burnt. I used baking parchment and was worried that they might stick but they came off without any problems. Read More
Rating: 4 stars
01/01/2014
Followed the recipe exactly. Had a hard time getting them off my baking sheet. Extreme chocolate. Read More