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Nearly Fat Free Chewy Chocolate Cookie
11/20/04 02:40 PM

So I just found this recipe on the Today Show website (thanks to Little Minnie for making me curious to look on there in the first place) but anyhow these are yummy sounding and use cocoa powder - it doesn't get any better than that! Someone let me know if you try these

Nearly Fat Free Chewy Chocolate Cookie

makes about 2 dozen large cookies

1 cup all-purpose flour
2 tablespoons cocoa powder, preferably natural, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
2 ounces unsweetened chocolate, chopped (leave this out and put something else yummy in - as listed below)
4 large egg whites, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract

1. Position the rack in the middle of the oven; preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl until uniform; set aside as well.

We would eliminate this step(2. Place the chocolate in the top half of a double boiler set over about 1 inch of simmering water, or in a medium bowl that fits securely over a medium saucepan with about the same amount of simmering water. Stir until half the chocolate has melted, then remove from the double boiler's top half or the bowl from the heat and continue stirring until all the chocolate has melted. Alternatively, place the chocolate in a medium bowl and microwave on high in 15-second increments until half the chocolate has melted, then continue stirring at room temperature until all the chocolate has melted. In all cases, set aside to cool for 5 minutes.)

3. Meanwhile, place the egg whites in a large bowl and beat with an electric mixer at medium speed until foamy, about 20 seconds. Add both kinds of sugar and beat until thick and smooth, about 3 minutes at medium speed. Pour in the cooled, melted chocolate and continue beating until uniform, then beat in the vanilla. Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a metal spatula, just until the flour is moistened and evenly distributed. Do not overbeat or the dough will be too sticky.

4. Drop by rounded tablespoonfuls onto the prepared baking sheet. Bake for 12 minutes, switching the sheet back to front halfway through baking, until the cookies are flat yet springy with crackly, dry-looking tops. Cool on the baking sheet for 3 minutes, then transfer them to a wire rack and cool completely. Cool the baking sheet for 5 minutes before baking additional batches.

Recommended storage:
4 days at room temperature
1 month in freezer

Personalize it!
Stir in 2/3 cup of any of the following with the vanilla extract: golden raisins, currants, chopped dried apricots, chopped dried figs, or chopped dried pineapple.

Substitute any of the following for the vanilla extract: 1 teaspoon banana flavoring, 1 teaspoon coconut flavoring, 1 teaspoon orange extract, 1/2 teaspoon mint flavoring, 1 teaspoon rum flavoring.

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