Chocolate Crisps

By Hklbrries

These dark, thin cookies are flecked with bits of chopped chocolate. Serve them along with strong coffee or espresso for dessert.

Ingredients

• 1 tbsp unsalted butter
• 1/4 cup water
• 1 large egg white
• 2 tbsp all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 1/2 ounce unsweetened chocolate, finely chopped
• 1 tsp pure vanilla extract
• Dash salt
• Confectioners' sugar, optional

Preparation

Step 1

Preheat oven to 300 F. Lightly oil a baking sheet or coat it with nonstick cooking spray.

In a small saucepan over medium heat, melt butter. Swirl the pan until the butter is lightly browned, about 1 minute. Transfer to a medium-sized bowl. Whisk in sugar. Add egg white, flour, cocoa, unsweetened chocolate, vanilla and salt and whisk until smooth.

Drop the batter by heaping teaspoonfuls, about 2 inches apart, onto the prepared baking sheet. Bake for 12 to 15 minutes, or until set in the center.

With a spatula, immediately transfer the cookies to a rack to cool. (If the cookies begin to stick before all are removed, return the pan briefly to the oven).

Dust the cookies with confectioners' sugar if using.