Crinkle-Top Chocolate Cookies

  Desserts

When I baked these moist, fudgy cookies for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake.

Crinkle-Top Chocolate Cookies

Average Rating: 4.777777

TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 3-1/2 dozen.

Ingredients

  • 2 cups semisweet chocolate chips, divided
  • 2 tablespoons butter, softened
  • 1 cup sugar
  • 2 large egg whites, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1/2 cup confectioners' sugar

Instructions

  • 1. In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
  • 2. In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours.
  • 3. Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 85 calories, 3g fat (2g saturated fat), 1mg cholesterol, 39mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 1g protein.
Diabetic Exchanges:
1 starch, 1/2 fat.

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