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Chewy Chocolate Cookies
About 45 cookies
Active Time: 20 minutes
Total Time: 1 1/2 hours
Ingredients
* 3/4 cup all-purpose flour
* 3/4 cup whole-wheat pastry flour
* 3 tablespoons unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 6 large egg whites
* 3/4 cup granulated sugar
* 1 1/2 cups packed dark brown sugar
* 1 tablespoon vanilla extract
* 3 ounces unsweetened chocolate, chopped and melted (see Tip)
Preparation
1. Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
4. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.
Tips & Notes
* Tip: Two foolproof ways to melt chocolate:
* 1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature.
* 2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.
* Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.
Nutrition
Per cookie: 68 calories; 1 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrates; 1 g protein; 1 g fiber; 51 mg sodium; 54 mg potassium.
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Quick Mini Chocolate Cheesecakes
1 dozen mini cheesecakes
Active Time: 10 minutes
Total Time: 10 minutes
Ingredients
* 1/4 cup semisweet or bittersweet chocolate chips, melted (see Tip)
* 1/2 cup part-skim ricotta
* 12 chocolate wafer cookies
* 1 tablespoon 100% fruit jam, such as raspberry or cherry
Preparation
1. Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.
Tips & Notes
* Make Ahead Tip: Store airtight in the refrigerator for up to 2 days.
* Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Nutrition
Per cheesecake: 61 calories; 3 g fat (1 g sat, 1 g mono); 3 mg cholesterol; 8 g carbohydrates; 5 g added sugars; 2 g protein; 0 g fiber; 48 mg sodium; 38 mg potassium.
