Chocolate Crinkle Cookies
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 3-1/2 dozen.
When I baked this moist, fudgy chocolate crinkle cookie recipe 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. —Maria Groff, Ephrata, Pennsylvania
Ingredients
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2 cups semisweet chocolate chips, divided
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2 tablespoons butter, softened
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1 cup sugar
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2 large egg whites, room temperature
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1-1/2 teaspoons vanilla extract
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1-1/2 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/4 cup water
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1/2 cup confectioners' sugar
Directions
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1.
In a microwave, melt 1 cup chocolate chips. Stir until smooth. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
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2.
In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining 1 cup chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours.
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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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