This cookie is something else. This cookie is dark and rich, it has a chocolate aftertaste that lingers in your mouth long after the cookie is gone. The secret to this decadent, fudgy taste is the Dutch cocoa. It is an unusual cookie with an obscenely rich taste and a light and crunchy texture (like if there was toffee and nuts). You can't eat just one. These are my husband's favorite.
3/4 cup sifted all-purpose flour
3/4 cup unsweetened Dutch cocoa, do not substitute
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup (1 stick) corn oil margarine
3 tablespoon water
3/4 cup dark brown sugar, firmly packed
3/4 cup granulated sugar
2 egg whites
1 teaspoon vanilla extract
1 1/2 cups Rice Krispies
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or coat with nonstick spray and set aside.
Sift together flour, cocoa, baking soda and cinnamon and set aside.
Cream margarine, water and both sugars for about 2 minutes or until smooth. Mix in egg whites and vanilla extract. Add the dry ingredients and blend well.
Stir in Rice Krispies until well mixed. Cover and refrigerate for at least 1 hour or until firm.
Using a small ice cream scoop, drop dough onto the prepared cookie sheet about 4 across and 6 down.
Bake 14 to 16 minutes or until set. The cookies will become crispy when cooled.
NOTE: If you don't have a scoop, place rounded 1/2 teaspoonsful of dough on prepared baking sheet.