WOW. That is all I have to say. Anyone who is trying to keep a low-calorie or low-fat diet, and looking for something delicious to satisfy those chocolate cravings, you must try this. If you are anything like me, anything rich is never rich enough, and when it comes to chocolatey desserts, the best ones are dense, gooey, and fudgy. This is it. It’s hard to believe that these only have 86 calories and 1.5 grams of fat each. They certainly don’t taste like it! Also, non-dieters will not realize it either, because they don’t have any of the typcial healthy substitutions, like applesauce, artificial sweetener, egg beaters, etc. These are the real deal, and you must try them! (oh, and ps, they are also gluten free!)
2 1/4 cups (9 ounces) confectioners’ sugar
1/4 teaspoon salt
1 teaspoon espresso powder (I used instant coffee)
1 cup (3 ounces) cocoa powder, Dutch-process or natural (I used Godiva)
3 large egg whites
2 teaspoons vanilla extract
**For gluten-free cookies, be sure to use gluten-free vanilla.
Whisk together the sugar, salt, espresso powder, and cocoa. In a medium-sized mixing bowl, stir together the egg whites and vanilla. Add the dry ingredients to the egg whites, and mix at low speed of an electric mixer for 2 minutes. The batter will seem dry at first, but will become shiny and smooth as it mixes. Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight. (I did not have three hours, so I put the bowl in the freezer for 1 hour and the fridge for another hour. This seemed to work fine.)
Preheat the oven to 350°F. Thoroughly grease (or line with parchment) two baking sheets. Drop the dough in ping pong-sized balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. (The dough is not like your typical cookie dough, but more like the consistency of store-bought cake frosting. It’s sticky, you won’t be able to roll it with your hands. A scoop would work really well, but if you don’t have one, a rounded tablespoon coated with cooking spray works too.) Bake the cookies for 12 minutes, reversing the pans (top to bottom, bottom to top) midway through. Remove them from the oven, and cool on the pan for 5 minutes before transferring them to a rack to cool completely. Yield: fourteen big (3 1⁄2″) cookies. (I made 16, and I calculated the calories based on 16 cookies).