 | | Nutrition Facts | | | Makes 18 servings | | Amount Per Serving | | | Calories | 29.4 | | | Total Carbs | 3.7 g | | | Dietary Fiber | 0.1 g | | | Sugars | 1.4 g | | | Total Fat | 1.1 g | | | Saturated Fat | 0.7 g | | | Unsaturated Fat | 0.0 g | | | Potassium | 8.9 mg | | | Protein | 0.5 g | | | Sodium | 14.3 mg | | Dietary Exchanges
1.07068 Fat, 0.02509 Other Carbs, 0.04007 Starch, 0.03591 Lean Meat | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - Preheat oven to 300°F.
- Coat baking sheet with nonstick cooking spray.
- In small saucepan, over medium heat, melt butter. Swirl pan until butter is lightly browned, about 1 minute.
- Transfer butter to medium bowl. Add sugar and whisk briskly. Add egg white, flour, cocoa, unsweetened chocolate, vanilla and salt and whisk until smooth.
- Drop batter by teaspoons, about 2 inches apart, onto prepared baking sheet.
- Bake until set in center, 12 to 15 minutes.
- Using spatula, immediately transfer cookies to cooling rack. (If cookies begin to stick before all are removed, return pan briefly to oven.)
- Dust cookies with confectioner's sugar, if desired.
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