Double Chocolate Chip Cookies
INGREDIENTS:
1 3/4 c All-Purpose Flour
2/3 c Sifted Powdered Sugar
1/3 c Unsweetened Cocoa
2 1/4 ts Baking Powder
1/8 ts Salt
1 c Miniature Chocolate Chips,
-Divided
2 ts Vegetable Oil, *Note
1 c Firmly Packed Brown Sugar
2 1/2 tb Light Corn Syrup
1 tb Water
2 1/2 ts Vanilla Extract
3 Egg Whites
Nonstick Cooking Spray
1 3/4 c All-Purpose Flour
2/3 c Sifted Powdered Sugar
1/3 c Unsweetened Cocoa
2 1/4 ts Baking Powder
1/8 ts Salt
1 c Miniature Chocolate Chips,
-Divided
2 ts Vegetable Oil, *Note
1 c Firmly Packed Brown Sugar
2 1/2 tb Light Corn Syrup
1 tb Water
2 1/2 ts Vanilla Extract
3 Egg Whites
Nonstick Cooking Spray
*NOTE: Original recipe used 3 T vegetable oil
Preheat oven to 350 deg F.
Combine first 5 ingredients in a bowl; stir well, set aside.
Combine 3/4 C chocolate chips and oil in small saucepan; cook over low heat until chocolate melts, stirring constantly. Pour the melted chocolate mixture into a large bowl, and let cool 5 min. Add brown sugar, corn syrup, water, vanilla extract, and egg whites to syrup, water, vanilla extract, and egg whites to chocolate mixture; stir well. Stir in flour mixture and remaining chocolate morsels.
Drop dough by level tablespoons 2" apart onto baking sheets coated with cooking spray. Bake at 350 deg F for 8 min. Let cool 2 min or until firm. Remove cookies from pans; let cool on wire racks.
Yield: 4 doz (serving size: 1 cookie)
According to original recipe: Cal 64; Fat 1.6g; Carb 11.8g; Fib 0.1g; Pro 0.9g; Sod 13mg
Reggie's Notes: Well, I put in the 3/4 C chocolate chips but forgot to add the 1/4 C later. They still tasted good I thought. I used 2 tsp oil instead of the 3 T. Again, I sure didn't notice anything wrong with the flavor. The dough is very sticky... it probably would have been easier if I had lightly sprayed my fingers and the tablespoon.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork reggie@reggie.com
NOTES : Cal 64.6, Fat 1.4g, Carb 13.1g, Fib 0.4g, Pro 1g, Sod 30mg, CFF 17.9%.
Preheat oven to 350 deg F.
Combine first 5 ingredients in a bowl; stir well, set aside.
Combine 3/4 C chocolate chips and oil in small saucepan; cook over low heat until chocolate melts, stirring constantly. Pour the melted chocolate mixture into a large bowl, and let cool 5 min. Add brown sugar, corn syrup, water, vanilla extract, and egg whites to syrup, water, vanilla extract, and egg whites to chocolate mixture; stir well. Stir in flour mixture and remaining chocolate morsels.
Drop dough by level tablespoons 2" apart onto baking sheets coated with cooking spray. Bake at 350 deg F for 8 min. Let cool 2 min or until firm. Remove cookies from pans; let cool on wire racks.
Yield: 4 doz (serving size: 1 cookie)
According to original recipe: Cal 64; Fat 1.6g; Carb 11.8g; Fib 0.1g; Pro 0.9g; Sod 13mg
Reggie's Notes: Well, I put in the 3/4 C chocolate chips but forgot to add the 1/4 C later. They still tasted good I thought. I used 2 tsp oil instead of the 3 T. Again, I sure didn't notice anything wrong with the flavor. The dough is very sticky... it probably would have been easier if I had lightly sprayed my fingers and the tablespoon.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork reggie@reggie.com
NOTES : Cal 64.6, Fat 1.4g, Carb 13.1g, Fib 0.4g, Pro 1g, Sod 30mg, CFF 17.9%.