Chewy Chocolate Chip-Mint Cookies
2
Points®
Total time: 32 min • Prep: 15 min • Cook: 17 min • Serves: 24 • Difficulty: Easy
A wonderful union of chocolate and mint. Also delicious with white chocolate chips and vanilla in place of the mint.
Ingredients
Cooking spray
2 spray(s)
Egg whites
3 serving(s), large, at room temperature
Cream of tartar
½ tsp(s)
Sugar
½ cup(s), divided
Unsweetened cocoa powder
3 tbsp(s)
Cornstarch
1 tbsp(s)
Mint extract
½ tsp(s)
Mini chocolate chips
½ cup(s)
Instructions
1
Preheat oven to 325°F. Coat a large cookie sheet with cooking spray or top with parchment paper (use two cookie sheets if necessary).
2
In a medium bowl, using an electric mixer, whip egg whites until soft peaks form. Slowly add cream of tartar and 1/4 cup sugar; beat until stiff peaks form.
3
In another small bowl, mix cocoa, cornstarch and remaining 1/4 cup sugar.
4
Fold cocoa mixture and mint extract into egg whites; fold in chocolate chips.
5
Drop 24 heaping tablespoons of batter onto prepared cookie sheet, about 2-inches apart; bake in upper 1/3 of oven until cookies flatten out, about 15 to 17 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 or 2 minutes. Remove cookies to a wire rack to cool completely. Yields 1 cookie per serving.
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