45 cookiesPrep Time
3/4 cup: all-purpose flour
3/4 cup: whole-wheat pastry flour
3 tablespoons: unsweetened cocoa powder
1/2 teaspoon: baking soda
1/2 teaspoon: salt
6: large egg whites
3/4 cup: granulated sugar
1 1/2 cups: packed dark brown sugar
1 tablespoon: vanilla extract
3 ounces: unsweetened chocolate, chopped and melted (see Tip)
Position rack in the center of the oven; preheat to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.
Calories: 67 kcal
Carbohydrates: 14.1 g
Cholesterol: 0 mg
Fat: 1.1 g
Fiber: 0.6 g
Protein: 1.2 g
Sodium: 50 mg