Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 ounce unsalted butter - (1/2 stick) softened
- 1/2 c. sugar
- 2 lrg Large eggs whites only
- 5 Tbsp. cake flour sifted
- 2 ounce semisweet chocolate chips
Direcciones
- Preheat oven to 350 degrees.
- In a bowl with a whisk, cream together the butter and sugar till the mix is light and fluffy. Add in the egg whites and beat for 5 - 10 seconds, or possibly till it is smooth but not frothy. Add in the flour and fold it in gently. Drop level tsp. of the batter 4 inches apart onto a baking sheet lined with a silpat or possibly parchment paper. With a small offset metal spatula spread them carefully into 4- by 2-inch ovals.
- Bake the cookies on the middle rack of the preheated oven till golden on the edges, about 7 to 8 min. Loosen the cookies from the sheet with a metal spatula, and, working quickly roll each cookie lengthwise around the handle of a chopstick to create a thin cylinder, transferring them as they are rolled onto a rack to cold. If the cookies become too hard to roll, return them to a 200 degree oven for a few min to soften.
- In a small bowl heat 2 ounces of semisweet chocolate over a double boiler or possibly in a microwave, stirring often. Dip 1 end of each cookie into the chocolate and transfer the cookies to a rack to cold.
- This recipe yields 30 cookies.
- Yield: 30 cookies
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 322g | |
| Calories 1284 | |
| Calories from Fat 560 | 44% |
| Total Fat 63.29g | 79% |
| Saturated Fat 39.68g | 159% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 161mg | 7% |
| Potassium 379mg | 11% |
| Total Carbs 167.58g | 45% |
| Dietary Fiber 2.7g | 9% |
| Sugars 129.75g | 87% |
| Protein 15.52g | 25% |
