Ingredients
Scale
- 4 Egg Whites, at room temperature
- 1 cup Granulated Sugar
- 1/2 cup Cocoa Powder, unsweetened
- 1/2 cup Mini Chocolate Chips, semi-sweet
- 1 teaspoon Vanilla Extract
- 1 cup Whipped Cream Topping, heavy cream
- Cocoa Powder, for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a clean mixing bowl, using an electric mixer, whip the egg whites until they become frothy.
- Gradually add granulated sugar while continuing to beat until stiff peaks form.
- Gently fold in cocoa powder and vanilla extract using a spatula.
- Add mini chocolate chips now, ensuring they are evenly distributed throughout the mixture.
- Using two tablespoons, drop generous dollops of the cookie mixture onto the prepared baking sheets, leaving ample space between each dollop.
- Bake in the preheated oven for about 12-15 minutes or until set but still soft in the center.
- Remove from oven and allow to cool on baking sheets for 5 minutes before transferring them to wire racks.
- Once cooled completely, generously top each cookie with whipped cream.
- Dust with cocoa powder just before serving.
Notes
Store leftover cookies in airtight containers to maintain freshness.
Reheat cookies briefly in microwave for soft texture.
Serve warm with whipped cream dollop.
Use high-quality cocoa for richer flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg