| Prep Time: | 20 minutes |
| Ready in: | 1 1/2 hours |
| Yield: | about 45 cookies |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 3/4 cup all-purpose flour | |
| 3/4 cup whole-wheat pastry flour | |
| 3 tablespoons unsweetened cocoa powder | |
| 1/2 teaspoon baking soda | |
| 1/2 teaspoon salt | |
| 6 large egg whites | |
| 3/4 cup granulated sugar | |
| 1 1/2 cups packed dark brown sugar | |
| 1 tablespoon vanilla extract | |
| 3 ounces unsweetened chocolate , chopped and melted (see Tip) | |
Recipe Directions
- 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.
- 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.
- Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
- 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.
Tip: Two foolproof ways to melt chocolate:
1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has
fully melted. Cool for 5 minutes at room temperature.
2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.
Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.
1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has
fully melted. Cool for 5 minutes at room temperature.
2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.
Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 45 | ||||||||
| Amount Per cookie | ||||||||
| Calories: | 68 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 14 g | Dietary Fiber: | 1 g | Cholesterol: | 0 mg | |||
| Fat: | 1 g | Sodium: | 51 mg | Saturated Fat: | 1 g | |||
| Protein: | 1 g | Potassium: | 54 mg | Monounsaturated Fat: | 0 g | |||
