I loved the ease of the cookie and surely love how the dough taste!! The cookie...well it's pretty tasty too. I made a few modifications, one of the recommendation of 1/4 cup water. It really needs it. Also, my eggs were at room temperature(I was planning on making a macaroon cookie, but I was out of coco), so the egss were already out and ready. I just used them as is and I think this made a huge difference in the batter. I also beat my batter for a good solid two minutes, and it was thick, creamy and a pale brown color. I also lowered my cooking temp and upped my time by a minute. I have a finicky OLD oven, this is the only reason for that.
Chewy Chocolate Cookies
Yield: 5 dozen (serving size: 1 cookie)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 50
- Calories from fat: 27%
- Fat: 1.5g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.2g
- Protein: 0.7g
- Carbohydrate: 8.4g
- Fiber: 0.2g
- Cholesterol: 4mg
- Iron: 0.3mg
- Sodium: 79mg
- Calcium: 9mg
Ingredients
- 1 (18.25-ounce) package light devil's food cake mix
- 2 tablespoons stick margarine or butter, softened
- 2 tablespoons water
- 2 large egg whites
- 1 large egg
- 3/4 cup semisweet chocolate chips
- Cooking spray
Preparation
- Preheat oven to 350°.
- Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded teaspoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container.
Chewy Chocolate Cookies Recipe at a Glance
- COURSE: Desserts, Cookies
- CONVENIENCE: Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic, Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Chocolate, Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter, Valentine's Day
- PUBLICATION: Cooking Light
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