I thought these were really good for a low fat version of a chewy chocolate chip cookie! I think they key to this recipe is the type of pan that is used. For the first batch I used a shiny aluminum baking sheet and the cookies weren't done until after 16 minutes. After cooling this batch was just okay. For the second batch I used a regular non-stick baking sheet and the cookies were done after 11 minutes. This batch was more like what I was expecting! Golden around the edges, slightly crispy on the outside, and chewy inside! I will have to remember this for the next time!
Picture Courtesy of Cooking Light
Double Chocolate CookiesIngredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons vanilla extract
1 large egg white
1/3 cup dried tart cherries
1/4 cup semisweet chocolate chunks
2 1/2 tablespoons premium white chocolate chips
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
Combine butter, granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg white; beat 1 minute. Stir in flour mixture, dried cherries, chocolate chunks, and white chocolate chips.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Place pans in freezer for 5 minutes. Bake at 350° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.
Yield : 2 dozen cookies (serving size: 1 cookie)
CALORIES 98(30% from fat); FAT 3.3g (sat 2g,mono 1g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 7mg; CALCIUM 12mg; SODIUM 63mg; FIBER 0.4g; IRON 0.5mg; CARBOHYDRATE 16.6g
Cooking Light, SEPTEMBER 2002