Chewy chocolate chip-mint cookies
2 - 3
PersonalPoints™ per serving
The wonderful union of chocolate and mint makes these crispy, airy flourless cookies feel like a guilty pleasure. For a delicious variation, you can opt for white chocolate chips and vanilla in place of the mint. To ensure for even baking, drop the same amount of egg white mixture for each cookie. Use a measuring spoon to scoop the egg mixture, then push it on to the baking sheet with another spoon. There’s no need to flatten the cookies because they’ll spread as they bake. Make them up to two days ahead, and store in an airtight container at room temperature.
3 large, at room temperature
Cream of tartar
½ cup(s), divided
Unsweetened cocoa powder
Mini chocolate chips
- Preheat oven to 325°F. Coat a large cookie sheet with cooking spray or top with parchment paper (use two cookie sheets if necessary).
- 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.
- In another small bowl, mix cocoa, cornstarch and remaining 1/4 cup sugar.
- Fold cocoa mixture and mint extract into egg whites; fold in chocolate chips.
- 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.