Chewy Chocolate Chip-Mint Cookies

Not long ago, I posted a recipe for mint chocolate chip meringue cookies. I later found a recipe for these chewy chocolate chip-mint cookies on Weight Watchers' website. I figured they would be pretty similar to my meringues, but decided to give the recipe a try. The result? Wow. These. Are. Amazing. Cookies. They are rich, chocolate-y, chewy, and so delicious {and so low on Points Plus values that you wouldn't believe it after trying them}. I thought this amazingness was probably because I ate one right out of the oven and figured they would firm up as they cooled and turn out crunchy. Nope. Just as wonderful the next day.

The only difference between  mine and the ones pictured on the original recipe is that mine did not spread out very much. The picture on the original recipe shows thin, flat-as-a-pancake cookies, and as you can tell by my picture, mine are not thin or very flat. I assume this is due to my impatience and use of egg whites that weren't quite room temperature, but I'm not sure. Many reviews on the original recipe show that others who have tried it had the same, non-flat result. The shape certainly did not affect the flavor. This is a recipe I will be coming back to over and over again. It's now one of my favorite cookies!
Chewy Chocolate Chip-Mint Cookies
from: weightwatchers.com
yield: 24 cookies

What You Need
3 large egg whites, at room temperature
1/2 tsp. cream of tartar
1/2 cup sugar, divided
3 tbsp. unsweetened cocoa powder
1 tbsp. cornstarch
1/2 tsp. mint extract
1/2 cup mini chocolate chips

What To Do
1. Move oven rack to top 1/3 of oven. Preheat oven to 325 degrees F. Coat 2 large cookie sheets with cooking spray or line with parchment paper.
2. In a medium bowl, using an electric mixer, beat egg whites until soft peaks form. Slowly add cream of tartar and 1/4 cup sugar. Beat until stiff peaks form.
3. In a small bowl, mix cocoa powder, cornstarch, and remaining 1/4 cup sugar.
4. Fold cocoa mixture and mint extract into egg whites. Fold in chocolate chips.
5. Drop 24 heaping tablespoons of batter onto prepared cookie sheet, about 2 inches apart. {When it says heaping, it means heaping!} Bake in upper 1/3 of oven until cookies flatten out, about 15 to 17 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 or 2 minutes. Remove cookies to a wire rack to cool completely. Pin It