April 30, 2018
Chocolate, it satisfies the pleasure centers in our brains like only a few things in the world can. Chocoholics can unite in knowing that they don't have to feel any guilt over indulging in their favorite vice. Paired with cool mint, this is a classic combination. Did we mention, this post contains chocolate?
These light "meringue" cookies are just the treat or after dinner sweet to bring friends and family members together in joy. Kids at heart will gobble these up and then they'll be gone fast!
Essential Kitchen Equipment: Hamilton Beach 63325 6-Speed Stand Mixer or the less expensive option BLACK+DECKER 6-Speed Hand Mixer with 5 Attachments & Storage Case, MX3200B a handheld electric mixer.
FYI: If you don't have a electric mixer, you may not want to attempt this unless you have very strong arms. It is going to take a good amount of effort and time to get the egg whites to the stiff peak stage.
The most important step in the preparation process is after you have whipped the egg whites in to stiff peaks, you must gently fold the cocoa and chocolate in to the egg whites. If you fold to roughly, the fluffy egg whites will flatten and you will be left with dense and hard cookies.
Prep Time: About 15 minutes
Cook Time: About 25 minutes
Makes about 2 dozen
Step 1 - Preheat the oven to 300°F and line a baking sheet with parchment.
Step 2 - Beat the egg whites using a stand mixer, with the vanilla, mint, cream of tartar, and a pinch of salt until stiff peaks appear.
Step 3 - Gently fold the cocoa powder and dark chocolate chips (using a rubber spatula) until the egg whites are just combined.
Step 4 - Using a spoon, scoop batter onto the parchment lined baking sheet about a dozen per sheet.
Step 5 - Bake for about 25 minutes. Cookies are done when they appear dry.
Step 6 - Move the cookies to a wire rack to cool for 10 minutes before serving. Enjoy!