2002 Crinkle-Top Chocolate Cookies

By boandozzy

One cookie equals 84 calories, 3 g fat (2 g saturated fat), 1 mg cholesterol, 31 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Diabetic Exchange: 1 starch.

Originally published as Crinkle-Top Chocolate Cookies in Light & Tasty October/November 2001, p29

Ingredients

• 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

Details

Servings 42
Preparation time 15mins
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

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.