So Baltimore has been experiencing some crazy weather this past week. We have a total of 50 inches of snow on the ground - 2 blizzards hit us within 4 days of each other! Since I've been locked inside for almost one week straight, I've been wanting to bake and cook like a mad-woman. I was really craving cookies...any kind, really...I'm not picky. I came across this recipe from Cara's Cravings for low-calorie chocolate cookies. I figured l these would be a good option for me - nothing too unhealthy and over the top. Cara made 16 cookies and calculated the calories to equal 86. I ended up making 20 smaller ones - and the calorie count for one cookie is roughly 70. Enjoy and don't feel guilty! :)
-Recipe from Cara's Cravings: Choco-gasm!
2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder or instant coffee
1 cup cocoa powder
3 large egg whites
2 teaspoons vanilla extract
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 followed Cara's lead, and put it in the freezer for 1 hour and then the fridge for 1 hour, to cut down on time.
Preheat the oven to 350°F. Thoroughly grease two baking sheets (or line with parchment paper). Drop the dough by two tablespoons onto the baking sheets. The dough is not a normal dough, but rather a thick, smooth batter.
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.