When I baked these moist fudgy cookies for the first time, my three preschool children loved them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff of Ephrata, Pennsylvania
- 2 cups (12 ounces) semisweet chocolate chips, divided
- 2 tablespoons butter, softened
- 1 cup sugar
- 2 egg whites
- 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
- In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
- Combine the flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.
- Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Originally published as Crinkle-Top Chocolate Cookies in Light & Tasty October/November 2001, p29
Reviews for Crinkle-Top Chocolate Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review