COCOA MERINGUE CHOCOLATE CHIP COOKIES

MAKES ABOUT 36 COOKIES

I am not particularly fond of meringue because it always seems so sweet and tasteless. However, when I saw a recipe for a meringue chocolate chip cookie, I thought it was worth a try. I knew immendiately that I want to add some flavor to the egg whites, so I chose cocoa, which has no fat and adds only 30 calories to the entire batch, less than 1 calorie per cookie. Much to my surprise, these are exceptionally good. I would not hesitate to substitute these cookies for the original chocolate chip cookies for any occasion. Not guilt-free, but much less fat and calories. If desired, you can cut down even more on the chocolate chips, sugar or walnuts. Using a good-quality cocoa, as well as double-chocolate chips, gives more flavor with less.

INGREDIENTS

4 large egg whites, room temperature

1/8 teaspoon cream of tarter

Pinch salt

1 teaspoon pure vanilla extract

2/3 to 3/4 cup sugar (I use the lesser amount)

2 tablespoons unsweetened cocoa powder

1 to 1-1/2 cups semisweet chocolate chips

3/4 cup chopped walnuts (see note below)

Preheat oven to 300° F. Line 2 baking sheets with parchment paper. Beat the egg whites on medium-low speed until frothy, about 2 minutes. Increase speed to high and add the cream of tarter and salt. Whip until stiff peaks form. (Don't overbeat or whites will become dry.) Reduce speed to medium. Add the vanilla and sugar, about 3 tablespoons at a time, beating a little between additions. Continue to beat until whites are glossy, about 2 minutes. Using a spatula, gently fold in the cocoa until well incorporated, then the chocolate chips and walnuts. Drop batter by tablespoons, about 1-inch apart, onto the cookie sheets. (Cookies will not spread while baking.) Bake for 40-45 minutes, or until firm. Remove from oven and cool slightly, until the cookies can be easily peeled off of the paper. Place on cooling racks and cool completely. Store in an air-tight container for several days to 1 week. (As with many cookies, the flavor is better the day after baking, but they may be served immediately after cooling.)

Note: To enhance the flavor, toast the nuts on a small baking sheet in a 350° oven until golden, about 5 minutes.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.