100g dark chocolate
3 large egg whites or 4 small egg whites
100g unsweetened cocoa powder (not drinking chocolate)
1 tablespoon cornflour/ cornstarch
100g milk chocolate chips
1. Preheat oven to 180°c.
2. Grease and line two or three baking trays with baking paper.
3. Melt the dark chocolate in a bowl over a pan of water, and leave to cool.
4. Whisk the egg whites for 5-6 minutes until they are soft with small peaks when the whisk is removed. When they have reached this stage, slowly whisk in 200g of the sugar.
5. Sift the cocoa and cornflour onto the egg whites with the sugar. Add the melted chocolate and fold all the ingredients together. When almost mixed, stir in the chocolate chips. Don't worry if the mix looks a bit lumpy or dry, it will turn out well when baked!
6. Roll tablespoon sized balls of the cookie mix in icing sugar and place on the baking tray. I had to bake six at a time on each tray, and bake a few batches separately.
7. Bake for 10-12 minutes.
- When removed from the oven, the cookies will be really soft, so should be left to cool on the tray for ten minutes before transferring to a wire rack.
- Try to fold in the dry ingredients and melted chocolate to the egg whites as gently as possible to avoid knocking air out of the egg whites
- These cookies are rather sweet; if you'd rather they were a little less sweet, simply do not roll them in icing sugar
- These are definitely best on the day that they are baked
P.S: Unbelievably, if you make 24 cookies from this mix, they are just 72 calories each! Added bonus!