Healthy Recipes - Chewy Chocolate Cookies

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Chewy Chocolate Cookies

Bruce Weinstein & Mark Scarbrough

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.

Servings: about 45 cookies
Total Time: 1 1/2 hours
Ease of Preparation: Easy
Health: Low Sodium, Diabetes Appropriate, Heart Healthy, Low Sat Fat, Low Carb, Low Calorie

Ingredients:

Chewy Chocolate Cookies
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)

Steps:

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.

Nutrition: (Per cookie)

Calories - 68
Carbohydrates - 14
Fat - 1
Saturated Fat - 1
Monounsaturated Fat - 0
Protein - 1
Cholesterol - 0
Dietary Fiber - 1
Potassium - 54
Sodium - 51

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.

Related Links:

• No-Bake Cookies
• More Healthy Cookie Recipes & Tips

EatingWell

This news arrived on: 08/18/2009

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