Taken from Eating Well. This recipe is pretty good considering that the cookies are lower in fat and calories. I made 48 cookies from this batch and they were decently sized. They spread quite well as they are cooking, so leave plenty of room between them on the baking sheets. Don't be worried if the recipe seems more like cake batter than cookie dough, you did it right!!
- 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)
- 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.
- 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.
- Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
- 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.
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