Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chewy Chocolate Cookies




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1-1/4 cups reduced-fat semisweet chocolate pieces
1/4 cup margarine or butter, softened
1 cup packed light brown sugar
1 egg
2 egg whites
2 tablespoons light-colored corn syrup
1 tablespoon water
1 teaspoon vanilla
1-3/4 cups whole wheat pastry flour or all-purpose flour
3/4 cup sifted powdered sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt


Recipe



1. Preheat oven to 350 degree F. Heat chocolate pieces and margarine or butter in small saucepan until chocolate is melted; transfer to large bowl and cool for 10 minutes. Stir in brown sugar, egg, egg whites, corn syrup, water, and vanilla.
2. Stir together the flour, powdered sugar, cocoa powder, baking powder, cinnamon, and salt. Add flour mixture to chocolate mixture and stir until combined.
3. Drop dough by tablespoons 2 inches apart onto lightly greased cookie sheets. Bake in preheated oven 12 minutes or until edges are set. Cool on the cookie sheet for 1 minute. Remove to cool on wire racks. Makes 36 cookies.
Make-Ahead Tip: Refrigerate dough, covered, up to 3 days before baking. Store baked cookies in an airtight container at room temperature up to 1 week, or freeze in a freezer container up to 6 months.