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Crinkle-Top Chocolate Cookies -- e-w

Source of Recipe

Light & Tasty Annual Recipes 2002 – M. Groff; Ephrata, PA
Crinkle-Top Chocolate Cookies -- e-w
Plan ahead…needs to refrigerate for 2 hours.
Yield: 3-1/2 dozen (40 cookies)

2 c. (12-oz.) semisweet chocolate chips, ‘divided’
2 T. stick margarine, softened
1 c. sugar
2 egg whites
1-1/2 tsp. vanilla
1-1/2 c. flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. water
1/2 c. confectioners’ sugar

In a microwave or heavy saucepan, melt 1 c. chocolate chips. Stir until smooth; set aside.

In a small mixing bowl, cream margarine and sugar. Add egg whites and vanilla; beat well. Stir in melted chocolate.

Combine flour, baking powder and salt; gradually add to creamed mixture alternately with water. Stir in remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle

Shape dough into 1-in. balls. Roll in confectioners’ sugar. Place 2-in. apart on baking sheets coated with nonstick cooking spray. Bake at 350º for 10-12 minutes or until set. Remove to wire racks to cool.

One cookie equals: 84 calories…3 gm fat (1 gm saturated)…1 mg cholesterol…31 mg sodium…15 gm carbohydrate…1 gm fiber…1 gm protein +++EXC: 1 starch +++WWP: 2