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.
These are ok. Kind of a cross between a brownie and a cookie. Really sticky - I had to use 1/4 cup of water along with the 2 Tablespoons otherwise it was too thick to mix in the chips. I also opted to just use 2 eggs instead of 2 whites and an egg. Not sure I'll make these again as I think there are better chocolate cookie recipes out there.
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.
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