2 cups semisweet chocolate chips, divided
2 tablespoons butter, softened
1 cup sugar
2 large egg whites, room temperature
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
1. In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
2. In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours.
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 to 12 minutes. Remove to wire racks to cool.
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.
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 3-1/2 dozen.
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.