Ellen ~~Defining Myself

Busy, busy ,busy. I can not believe how this spring/summer is flying by. Don't forget to do something for you! I am still working out! I have missed some W.W. classes...:( I miss the ladies. But duty...my other jobs call..... I will be "home" soon! Everyone have a great holiday!

Big, Soft, Almost Fat Free Chocolate Cookies

Cook Time: 15 minutes

Yield: 24

Ingredients

• 1 oz unsweetened baking chocolate square
• 4 egg whites
• 3/4 cup packed light brown sugar
• 1/3 cup sugar
• 2 tsp vanilla extract
• 1 cup white all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp table salt

Instructions

1. Preheat oven 350. Line cookie sheets with parchment paper.
2. Place the chocolate square in a small bowl and microwave on High 15 seconds, stir, then continue microwaving in 10 second increments until mostly melted. Remove from the microwave and continue stirring until completely melted. Set aside.
3. With an electric mixer on high, beat the egg whites in a large bowl until foamy, about 30 seconds. Beat in both sugars and vanilla until creamy (about 1 minute). Beat in the melted chocolate. Remove the beaters and stir in the flour, whole-wheat flour, cocoa powder, baking soda, and salt all at once with a wooden spoon, just until moistened.
4. Drop by rounded tablespoonfuls onto baking sheet. Bake until puffed, about 15 minutes. Cool cookies on the baking sheet for 2 minutes, then cool completely on a rack. Cool the baking sheet for 5 minutes before baking additional batches.

Notes

Store in an air-tight container for up to 5 days.

1. Replace half the fat of any cookie recipe with an equivalent amount of unsweetened applesauce or mashed-up, ripe banana. If you do so, always double the amount of vanilla or other spices in the recipe.

2. Always cream the butter or shortening for at least 2 minutes in the mixer at medium speed. More tender cookies have more air beaten into the batter. But once you add the flour, never beat the batter, only stir with a wooden spoon, just until moistened and incorporated. You don’t want the glutens to get stiff.

3. If a recipe calls for two whole eggs, use 1 whole egg and 2 egg whites; if it calls for 3 whole eggs, use 1 whole egg and 3 egg whites.

4. Replace walnuts, pecans, and hazelnuts with almonds, pine nuts, pumpkin seeds, or unsalted sunflower seeds.

5. If you replace buttermilk or sour cream with low-fat buttermilk or fat-free sour cream, use cake flour rather than all-purpose flour for more tender cookies.

Tidymom