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.
 
Nutrition Profile: Healthy Weight | Low Sodium | Low Cholesterol | Low Sat Fat | Low Carb | Low Calorie | Heart Healthy | Diabetes Appropriate

Yield: about 45 cookies

Servings: 45

Prep Time: 20 minutes

Total Time: 1 1/2 hours

Recipe 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)

Recipe 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.

Recipe Tips & Notes:

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.

Recipe Nutrition:
Per cookie: 70 calories; 1 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 15 g carbohydrate; 1 g protein; 1 g fiber; 50 mg sodium; 41 mg potassium

1 Carbohydrate Servings

Exchanges: 1 other carbohydrate

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