Go ahead... I don't mind!!
So with the holiday's behind us and all of us wanting to "scale back" a little...
Well it's a little hard without dessert don't you think? At least for me it is. I don't have a super sweet tooth or anything, but it's almost an immediate reaction with me...
The moment I know I'm not supposed to eat it something, I WANT TO EAT IT!! Heck, that's all I think about, I obsess about it. No seriously!! If it's forbidden, I'm all over it!! I dream about it, I think about it while I'm eating, I think about it while on the treadmill, I will text it by mistake (you think I'm joking, ask my friends). I know, <sigh> I'm a rebel...
That being said; I had my usual step by step pics to show you along with the recipe. Well, I have no idea what I did to my memory card, but all the pics are gone, I mean WIPED!! I lost them all!! *gutteral crying*
I'm convinced it's my freshly manicured green nail polish...
Do you think it totally cursed me?
These heavenly light cookies are sugar free, and absolutely divine!! They are crispy on the outside, and the most delectable chewy chip chocolate goodness inside. Did I mention they are MOCHA? I said "mocha". Yes, no further explanation is needed yes? On to the recipe.
Prep time: 25 minutes
Cook time: 55 minutes
Yield: 36 cookies
*Nutritional info* - Serving size: 2 cookies
Calories: 27, Fat: 0.8g, Chol: 0.5mg, Carbs: 2.8g
4 egg whites (room temperature)
1 cup Splenda (for baking) - can definitely use granulated sugar
1/4 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract
1 1/4 tsp instant espresso powder
2 tbsp unsweetened cocoa powder
1/2 cup mini chocolate chips
-Preheat oven to 250F.
-In a small bowl, combine the espresso powder with the vanilla, mix thoroughly, set aside.
-In your mixer bowl, using your whisk attachment, add your egg whites, salt and cream of tartar. Beat on medium speed until nice and frothy. Increase your speed and start adding your sugar. Beat until stiff peaks form. Add your espresso/vanilla mixture, continue beating. Decrease speed to low and slowly add in your cocoa powder. Once incorporated, turn mixer off.
-Gently fold in your mini chocolate chips.
-Drop by mounded teaspoonfuls onto parchment lined baking sheet. You will need to use two baking sheets.
-Bake for 30 minutes. Transfer sheets in the oven and time for another 25 minutes.
Turn oven off and crack oven door. Let meringues dry for 1 hour.
Store in a ziplock bag in refrigerator. If they last that long!!
You have my permission to indulge in a couple of cookies... okay make it 3!
Till next time!!