Chocolate Crisps Recipe - Allrecipes.com
Chocolate Crisps Recipe
  • READY IN 25 mins

Chocolate Crisps

Recipe by  

"Thin dark cookies flecked with chocolate."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

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.
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Reviews More Reviews

Sep 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!

 
Dec 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.

 

7 Ratings

May 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.

 
Feb 05, 2015

I was really surprised by these cookies: by the ingredients, by the method, by the texture of the batter, and by the result. Mostly pleasantly surprised. I had an egg white to use up and that's how I stumbled across this recipe. I found the batter to be rather liquid, which contradicts another review on here. Dropped by 2 teaspoons yielded 11 cookies. They were good, best eaten straight out of the oven. My only change was to use bittersweet chocolate shavings since I didn't have unsweetened. I baked them on a silpat and they came off just fine. I'm not sure if I will separate an egg just to make this recipe, but if I find myself with one lonely egg white, I'll attempt this again. Nice small portions and as someone mentioned, the cookies feel light so it's easy to eat half the batch.

 
Jan 01, 2014

Followed the recipe exactly. Had a hard time getting them off my baking sheet. Extreme chocolate.

 
Dec 26, 2007

I used these to decorate a banana pudding. They looked very nice but some could have been a little crisper. Probably my fault for not baking long enough.

 

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Nutrition

  • Calories
  • 53 kcal
  • 3%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 1.6 g
  • 3%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 25 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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