Double-Chocolate Chews

Photo: kborgs

Yield: 4 dozen (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 23%
  • Fat: 1.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.9g
  • Carbohydrate: 11.8g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 13mg
  • Calcium: 19mg

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2/3 cup sifted powdered sugar
  • 1/3 cup unsweetened cocoa
  • 2 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup semisweet chocolate mini-morsels, divided
  • 3 tablespoons vegetable oil
  • 1 cup firmly packed brown sugar
  • 2 1/2 tablespoons light-colored corn syrup
  • 1 tablespoon water
  • 2 1/2 teaspoons vanilla extract
  • 3 egg whites
  • Vegetable cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a bowl; stir well, and set aside.
  3. Combine 3/4 cup chocolate morsels and oil in a small saucepan; cook over low heat until chocolate melts, stirring constantly. Pour the melted chocolate mixture into a large bowl, and let cool 5 minutes. Add brown sugar, corn syrup, water, vanilla extract, and egg whites to chocolate mixture; stir well. Stir in flour mixture and remaining chocolate morsels.
  4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 8 minutes. Let cool 2 minutes or until firm. Remove cookies from pans; let cool on wire racks.
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