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45 servings
suggest servings
| 3/4 | cup | flour, all-purpose | |
| 3/4 | cup | pastry flour, whole wheat | |
| 3 | tablespoons | cocoa powder | unsweetened |
| 1/2 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 6 | each | egg whites | |
| 3/4 | cup | sugar | |
| 1 1/2 | cups | brown sugar, dark | packed |
| 1 | tablespoon | vanilla extract | |
| 3 | ounces | chocolate unsweetened | chopped and melted |
Position rack in the center of the oven; preheat to 350° F.
Line a large baking sheet with parchment paper or a silicone baking mat.
Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl.
Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute.
Beat in granulated sugar in a slow, steady stream.
Scrape down the sides, then beat in brown sugar 1 tablespoon at a time.
Beat until smooth, about 3 minutes.
Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes.
Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.
This chewy chocolate cookies, they are the third kind of chocolate cookies I made by myself so far, they have different texture, and not too chocolaty, but still yummy.
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+2
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| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 0.0g | 2% |
| Sugars 3.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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+4
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Gregor Johann Mendel (1822-1884) was an Austrian monk famous for his seminal work in genetics. He uncovered a series of...
I like to add a clove of garlic to the butter (actually I use olive oil) and use very old Canadian cheese for more bite then fry for a long time (20 minutes) at lower temperature for a super incredible crispy crust. Sometimes will add a slice of ham and chopped scallions (green onions). Serve it sliced on the diagonal with some ketchup for dipping. The crusty garlic on the outside really turns grilled cheese into something special.
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