Chocolate-Chocolate Chip Cookies
Soft and chewy, these cookies have a deep chocolate flavor.
Yield: about 2 1/2 dozen cookies
Active Time: 30
Total Time: 60
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder, preferably Dutch-process
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant coffee powder
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- 2 ounces reduced-fat cream cheese, (1/4 cup)
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 large egg white
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper. (You may coat the sheets with cooking spray instead, but the cookies will spread more and have thin and crispy edges.)
- Stir together flour, cocoa, baking soda and salt in a small bowl. Dissolve coffee powder in vanilla in a small cup.
- Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute. Pour into a mixing bowl. Add cream cheese, brown sugar and granulated sugar. Beat with an electric mixer on low speed until smooth. Add egg and egg white and beat until well incorporated. Add the reserved dry ingredients and dissolved coffee and stir until just combined (the batter will be runny).
- Drop the batter by slightly rounded tablespoonfuls, 2 inches apart, onto the prepared baking sheets. Sprinkle each cookie with 6 or 7 of the chocolate chips. Bake, one sheet at a time, until the cookies are puffed and feel “set” when lightly pressed, 10 to 12 minutes. Slide the parchment paper, with the cookies still attached, onto the counter to cool completely. Gently peel off the paper.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 3 days.
Nutrition Per Serving: 63 calories; 3 g fat (1 g sat, 0 g mono); 10 mg cholesterol; 10 g carbohydrates; 1 g protein; 0 g fiber; 70 mg sodium; 24 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate