Chewy Chocolate Cookies

Chewy Chocolate Cookies

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.

From EatingWell: February/March 2005
Yield: about 45 cookies
Active Time: 20 minutes
Total Time: 1 1/2 hours

Ingredients

  1. 3/4 cup all-purpose flour
  2. 3/4 cup whole-wheat pastry flour
  3. 3 tablespoons unsweetened cocoa powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 6 large egg whites
  7. 3/4 cup granulated sugar
  8. 1 1/2 cups packed dark brown sugar
  9. 1 tablespoon vanilla extract
  10. 3 ounces unsweetened chocolate, chopped and melted (see Tip)

Preparation

  1. 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.
  2. 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.
  3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
  4. 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.

Tips & Notes

Nutrition

Nutrition Per Serving: 68 calories; 1 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrates; 1 g protein; 1 g fiber; 51 mg sodium; 54 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate