Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Natural cocoa for American-style baking — brownies, chocolate cake
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Alkalized cocoa — darker color, smoother flavor for European-style baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Natural cocoa for American-style baking — brownies, chocolate cake
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Alkalized cocoa — darker color, smoother flavor for European-style baking
You're reading one of recipes available free. Full library with Gastronome.
position rack in the center of the oven; preheat to 350 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.