Recipes and Cooking Chocolate Chippers 4.8 (6) 1 Review Get your chocolate fix without extra fat and calories with these light and airy bite-size cookies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 1 hrs 30 mins Microwave Time: 2 mins Total Time: 1 hrs 57 mins Yield: 32 cookies Ingredients 3 egg whites 1 teaspoon vanilla ¼ teaspoon cream of tartar ⅛ teaspoon salt ¾ cup sugar 1 tablespoon unsweetened Dutch-process cocoa powder 3 ounce bittersweet chocolate, chopped 1 teaspoon shortening Directions Preheat oven to 200 degrees F. Line two large cookie sheets with parchment paper or foil; set aside. In a large bowl, combine egg whites, vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently stir in cocoa powder. Transfer half of the meringue mixture to a pastry bag fitted with an open star tip. Pipe meringue in 3- to 4-inch-long sticks onto prepared cookie sheets. Repeat with remaining meringue mixture. Place cookie sheets on separate racks in the preheated oven; bake for 1-1/2 to 2 hours or until meringues appear dry and are firm when lightly touched. Cool meringues completely on cookie sheets. Peel meringues off paper or foil. In a small microwave-safe bowl, combine bittersweet chocolate and shortening. Microwave on 50 percent power (medium) for 2 to 2- 1/2 minutes or until chocolate is melted and smooth, stirring twice. Drizzle cookies with melted chocolate. Place cookies on waxed paper. Let stand until chocolate is set. Makes about 32 cookies. Tips Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 4 days or freeze up to 3 months. Rate it Print