Chocolate Cookie Bites
By: Roni | Posted in: 1 WWP, Cookie Ideas, Dessert Ideas, Food Photos, Toddler Approved | 37 Comments
These little gems are an old favorite of mine. I’ve experimented with this recipe a bunch of times (you’ll notice the many ‘or’s below) and loved each one. They come out like pizza; even the bad batches are good. ;~)
The coolest thing about this recipe is it’s appeal to both the chewy and crunchy cookie people. You’ll know there are only 2 people in the world, right? Those that like chewy cookies and those that like crunchy cookies. I have to admit I’ve always been a chewy girl but these cookies may be converting me.
The secret to the cookies is the meringue. Beating the eggs to increase their volume makes them so light and airy. If you haven’t made a meringue have no fear it really isn’t that hard. I pass on a few tips from Alton’s brown book in the recipe. 
in the recipe. - 3 large egg whites
- 1/8 tsp cream of tarter
- ¼ cup of sugar
- ½ cup unsweetened cocoa powder (I’ve ¼ cup of dark and ¼ regular – Delicious!)
- ¼ cup of splenda or ½-1 tsp Stevia powder extract (based on taste – available in the store)
- Pinch of salt
- 1 tsp vanilla (or almond extract)
- Non-stick cooking spray
Separate 3 eggs and let the whites sit at room temperature while getting everything ready for the recipe. The eggs will beat better at room temperature.
Preheat the oven to 300 degrees.
Sift the cocoa powder, splenda (or stevia), and salt. Put aside.
Beat the eggs on low-medium speed until frothy. Add the cream of tarter and crank up the speed to high. Continue beating until soft peaks form when you lift the beater from the eggs.
Once you have a real white frothy white meringue with soft peaks continue beating on high while adding a bit of the sugar at a time. You are adding the sugar SLOWLY. After all the sugar is incorporated, continue beating until stiff peaks form (as in picture below.)
Fold in the sifted cocoa mixture and extract into the meringue a bit at a time. It will seem as if you are ruining it, the texture will be odd but the more you fold in the more the cocoa will incorporate with the egg whites until you get almost a frosting consistency. You don’t want to mix all the air out so don’t over mix.
Using a teaspoon, drop small dollops of the mixture on a cookie sheet sprayed with non-stick cooking spray. For chewy bites bake for about 20 minutes, for crunchy bake for 40 minutes.
Recipe makes approximately 25 cookies.
| Servings | Amount per Serving | Calories | Fat | Fiber |
|---|---|---|---|---|
| 5 | 5 cookies | 70 | 1g | 3g |
Other ideas you may enjoy... |
Digg it | It's del.icio.us | Stumble This | 37 Comments » © 2007-2012 by Roni
Roni,
Where does the 3 grams of fiber come from in the cookies?
The cocoa powder. 1 cup has 29g of fiber according the nutritiondata.com.
That translates to .6g per cookie!
Amazing – I never knew that cocoa had fiber – and I consider myself a fiber guru! Thanks!
PS. Thanks also for introducing me to whole wheat orzo – I’ve tried it and love it! I may never eat rice again!
I’m in the middle of doing of these and realize recipe doesn’t say when to add vanilla (or almond extract) so I have added it at the end. Also, it says “For chewy continue baking for an additional 20 minutes.” Is there supposed to be another time for non-chewy? Thanks! Hope they turn out–but with all that chocolate–they can’t be bad!!!
Elaine – Recipe all fixed, I hope they come out for you!
Roni,
When you use Stevia in these cookies, does it matter if you’re using the packets or the bulk? Your recipe states Stevia powder extract, and I don’t see that terminology on my box of SweetLeaf Steveia SteviaPlus packets.
I’m making them now, if you happen to be on the computer, I could use an answer. If not, I’ll figure out something, or use Splenda this time. Thanks!
Bonnie – The Stevie is a bit tricky to work with. I noticed the sweetness level is drastic different with different brands. Which I think is odd. To be honest, I think the cookies come out better with the Splenda. You could always double the sugar but then in essence you would be doubling the calories.
Oh! and they are pretty small. Last time I got 27 out of the batch, I think when you use the stevia the cookies have less volume.
Wow! Thanks so much for this recipe. I have now made them twice. The first time that I made them, I overbeat the batter. They were still good but just flatter.
The second time I made them, I beat the batter just right, so they were still fluffy. I also put just half the cocoa called for in the recipe and doubled the spendla. I just found the cocoa to be a little overpowering in the first batch. That made the recipe have less calories, but of course, some fiber was lost.
I actually think I may overbeat them next time because they came out more cookie like in texture. However, both ways were delicious, so I can just alternate my batches because that way, you’re really making two differnt kinds of cookies. Sorry to write so much about cookies, but I’m in love with them!
I read your blog frequently and really admire what you do! Thanks so much for all your advice and recipes. The video posts are great as well.
Hey these cookies are wonderful. My husband even likes them. Maybe if you are looking for another video you could make these cookies. If you have a program that will let you speed up your video you could even add some movie magic and speed up the video while you are mixing. It would be interesting too see.
Anyways…you better be careful or we are going to find you on Food Network. :) You are definitely good enough. Keep up all your hard work.
Oh man. I just made these cookies (soft style) and they are FANTASTIC. I’m never going back to regular cookies. It can’t be said often enough – Roni, you rock my world.
not that you don’t do enough blogging already but you should share some of your recipes on recipezaar.com
Is that splenda as in the baking blend or just the granular splenda straight??
Just straight up splenda! I never bought the blend before.
These are GREAT!!! I’m always looking for a healthy chocolately dessert! I made one batch exactly like the directions (chewy) and they were awesome….no leftovers ;) I then made a second batch with less cocoa and more splenda and also one extra egg white (made half crunchy and half chewy) Not sure which ones are better…..I see endless possibilities with these…maybe a little peppermint extract next time!
Roni, how do you store these? I put them in an air-tight container and they became mushy within one day.
Kayla – I have never had them last more then a day! LOL it’s a really good question. Has anyone else stored them??
I just left them uncovered on a plate. Great recipe Roni, my whole family loves them.
Roni,
Is the sugar needed for baking purposes? Would the recipe be catastrophic if splenda was used in place of all of the sugar? I’m an amateur baker, sorry if this is a silly question!
Thanks!
Jenna
Jenna,
You need a little sugar to get the stiff peaks. I’m just not sure how low you can go before it affects that.
If you try it, let me know!
-Roni
I have made these 3x now and LOVE them. But for me I only get 15 cookies and they don’t fluff up. They are dry & cakelike but still good none the less. My problem is once I am adding the cocoa mixture it simply breaks down the peaks :(
Oh and I ate all but 3 that the toddler ate today as well *blush* So thats what 5pts for WW?
I wonder if you have to add the regular sugar?? I make a meringue cookie with just egg whites, splenda and vanilla and they turn out really good. I wonder if I just added the cocoa to my mixture what would happen, did u try this?
hello.
i stumbled upon your website &the cookies look greeaat!(:
I would like to ask if you have the recipe & the directions for an original chocolate chip cookies for chewy & non chewy ones.
Prefrably in grams &tsp or something like that because i have no measuring cups.
i am a 15 year old beginner which has tried many fruitless attempts )’:
I have many questions to ask you &i hope u can email me.
Please.
By the way, i am not staying in states or so.
Im from singapore.
Because there are some ingredients which are not available here.
I hope to hear from you soon through e-mail,
eva.
I added walnuts at the end and reduced the cocoa and they came out delicious! similar to “Flourless chocolate cookies” in SELF magazine.
great cookies i used the zip lock you used in your other recipe to put on cookie sheet thanks again for all you do see a man can even do this lol
I made these and used stevia. I doubled the recipe and accidentally forgot to double the sugar. They turned out so decadently chocolate but very mushy. I then put them back in the oven at 200 degrees for about an hour and they hardened a bit. Sill incredibly chocolaty decadent. Cured any chocolate cravings I had even though a bit on the bitter side.
Sorry, I didn’t like these at all. I was really hoping I would, too. I followed the directions and am a pretty experienced baker. I found the texture to be good, but despite prepping my pan half the “cookie” stuck. Also, the recipe as written is too much cocoa powder for my taste. I may experiment with them again when I’ve got more eggs.
CcsMomma – Sorry you didn’t like them.. have fun experimenting! That’s what I love to do! :)
I made these last night, and even the husband liked them! I knew they’d be great though, because all of your recipies are! Thanks for all you do, Roni! :)
I am excited to find your blog! I just discovered Kal stevia and it is so amazing I am trying to redo all my favorite recipes to incorporate it (and even blog about my trials and errors)! I am sorry to say I made these cookies today and they were complete and utter failures! I think it was my technique though and I am not giving up! I WILL have a stevia meringue cookie!
Has anybody tried this recipe with agave nectar as a sugar substitute? Would you recommend against it?
Maggie – My philosophy is too always try. As long as you use some regular sugar as they are meringue like.
would anyone consider marketing these cookies? let me know and I will sell for you.I am retired livimg in my camper but have a terrible time with sugar and w. flour.I can’t bake, but if someone will send me their address I will send you money for cookies.I don’t have trouble with Stevia, but I do with every other artificial sweetener, i.e., Splenda, aspartame, maltitol, sorbitol.Could more sugar be eliminated from recipe?
As somemone suggested, I added peppermint extract! Crazy good! I thought about making them another time and adding cinnamon and a little cayenne pepper, since I love my spicy brownies, and it might give me a similar flavor! Thanks for the recipe!
OK! Crazy late addition to my post, but…I took 2 of those yummy cookies and sandwiched 1 T of fat free cool whip between them. Stuck them in the freezer and just ate an awesome “ice cream sandwich”!!! For real!!!
And, I bought some orange extract and some coconut extract to experiment with flavors in the future! I think I may have found a new chocolate addiction!
Thank you again for the flexible recipe!
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I was so looking forward to making to this recipe! I have not been able to find Dark Cocoa powder anywhere so I just used all regular cocoa powder. Maybe this was a mistake because the cocoa was so overpowering that I couldn’t taste the sugar, vanilla or anything. The texture was fine but I think 1/3 or 1/4 cup of cocoa powder may be better. Or more splenda and less sugar? Not sure, but I’ll be remaking these to see what works best.
A few others have said the cocoa is overpowering as well. I think I may be a little cocoa insensitive I use it so much! Hope you find the right combo for you!