Members Recipes
Low Cal Chocolate Cookies
Serves: 45
Per Serving
| Cal | Fatg | Carbg | Protg |
|---|---|---|---|
| 74 | 0.8g | 15.1g | 1.4g |
Ingredients:
110g all-purpose flour
110g whole-wheat pastry flour
3 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
6 large egg whites
160g granulated sugar
300g packed dark brown sugar
1 tbsp vanilla extract
90g unsweetened chocolate, chopped and melted
Method:
1. Position the rack in the center of the oven; preheat to 350F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl.
3. Beat the egg whites in a large bowl with an electric mixer until foamy, for about 1 minute.
4. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tbsp at a time. Beat until smooth, about 3 minutes.
5. Add the vanilla and melted chocolate and mix well.
6. Stir in the dry ingredients with a wooden spoon until just incorporated.
7. Add tbsp of the mixture to the baking tray, 1 1/2 inches apart.
8. Bake the cookies until flat yet springy, with slightly cracked tops - 10 to 12 minutes.
9. 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.
110g all-purpose flour
110g whole-wheat pastry flour
3 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
6 large egg whites
160g granulated sugar
300g packed dark brown sugar
1 tbsp vanilla extract
90g unsweetened chocolate, chopped and melted
Method:
1. Position the rack in the center of the oven; preheat to 350F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl.
3. Beat the egg whites in a large bowl with an electric mixer until foamy, for about 1 minute.
4. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tbsp at a time. Beat until smooth, about 3 minutes.
5. Add the vanilla and melted chocolate and mix well.
6. Stir in the dry ingredients with a wooden spoon until just incorporated.
7. Add tbsp of the mixture to the baking tray, 1 1/2 inches apart.
8. Bake the cookies until flat yet springy, with slightly cracked tops - 10 to 12 minutes.
9. 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.
