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Ingredients
| unsweetened baking chocolate squares: 1 oz |
| eggs: 4 (whites, large//at room temperature) |
| light brown sugar (packed): 3/4 cup |
| Sweet 'n Low packets: 1/3 cup |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 1/2 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
Big Soft, Almost Fat Free Chocolate Cookies - Ww
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
24 serving(s)
Tags
- Position rack in the center of the oven; preheat oven to 350°F Line a baking sheet with parchment paper.
- Place the chocolate in a small bowl and microwave on High 15 seconds, stir, then continue microwaving in 10 second increments until halfway melted. Remove from the microwave and continue stirring until completely melted.
- With an electric mixer on high, beat the egg whites in a large bowl until foamy, about 30 seconds. Beat in both sugars until creamy, about 1 minute. Beat in the melted chocolate. Remove the beaters and stir in the flour, whole-wheat flour, cocoa powder, baking soda, and salt all at once with a wooden spoon, just until moistened.
- Drop by rounded tablespoonfuls onto the prepared baking sheet. Bake until puffed, cracked, and dry, about 15 minutes. Cool cookies on the baking sheet for 2 minutes, then cool completely on a rack. Cool the baking sheet for 5 minutes before baking additional batches. Store in an air-tight container for up to 5 days.