Aztec Dark Chocolate Cookies – a delicious recipe with chocolate chips, egg whites, powdered sugar, vanilla, cocoa, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F. Line two baking sheets with parchment paper.
2
In a glass bowl, melt 1 cup chocolate chips in the microwave until melted, about two minutes. Take it out a few times and give it a good stir to avoid burning the chocolate. Set aside.
3
In a large bowl, beat egg whites to soft peaks with an electric mixer, about four minutes. Gradually beat in 1 cup powdered sugar. Once it is all combined, beat on medium speed for another two minutes. Beat in vanilla until combined. The mixture should look like a more liquid version of fluff.
4
In a small bowl, whisk together 1/2 cup powdered sugar, cocoa, cornstarch, cinnamon, chile powder, and salt. On low speed, slowly beat the dry ingredients into the egg white mixture. When well combined, stir in the lukewarm chocolate and remaining chocolate chips. The mixture should sieze up slightly.
5
Drop tablespoons of batter onto the cookie sheets, about two inches apart. Bake for 10-12 minutes, rotating the baking sheet halfway through. Let them cool before dusting with more powdered sugar.
675
kcal
Calories
29
g
Fat
95
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups dark chocolate chips, divided (about one 9-ounce bag), 3 large egg whites, 1 1/2 cups powdered sugar, plus more for dusting, 1 teaspoon vanilla extract, and more.
Yes, Aztec Dark Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
