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Chocolate Crisps

Chocolate Crisps

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Iris Noble

Iris Noble

Thin dark cookies flecked with chocolate.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat 300 degrees F (150 degrees C). Grease cookie sheets.
  2. In a small saucepan over medium heat, melt butter till lightly browned. Pour into medium sized bowl. Stir in the egg white, sugar and vanilla. Combine the flour cocoa, and salt; mix into the butter mixture. Fold in chocolate. Drop by teaspoonfuls about 2 inches apart onto cookie sheets.
  3. Bake for 12 to 15 minutes. Transfer to rack to cool and dust with confectioners' sugar.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KATERINAJB
5

KATERINAJB

9/13/2004

Very good cookie that manages to be very chocolatey and at the same time rather light. I added about half a teaspoon of cinnamon and really enjoy the flavor. I also used chopped white chocolate chips instead of the grated chocolate, just because it's all I had on hand, but probably won't do that again. Thanks for the recipe!

sofie
3

sofie

12/13/2006

i used ginger chrystallized dark chocolate (65%) which i chopped. adds nice flavor. dough seems very dry at first, just kee stirring, no added liquid is necessary.

Rachael W.
1

Rachael W.

5/19/2006

really nice flavor and look. I used whole wheat flour and it worked just fine. I also omitted the chocolate shavings because I was out, but they were fine without them, though probably even better with more chocolate. Just crunchy enough, just chewy enough. I may use this recipe to make decorative cookies to top cakes and other recipes.

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