Chewy Chocolate Cookies

Preparation Time: 20 minutes	Level: Easy
Cook Time: 1-1/2 hours	Serves: 45

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well - just layer them in a freezer-safe container between sheets of wax paper. Thaw the cookies for 15 minutes at room temperature before serving.

Ingredients:

• 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)

Preparation:

1. 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.
2. 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.
3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1-1/2 inches apart.
4. 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.

Tip:

Two foolproof ways to melt chocolate:

1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has
fully melted. Cool for 5 minutes at room temperature.

2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.

Nutritional Information: Per cookie
Calories	68 kcal
Calories From Protein	-
Calories From Carbs	-
Calories From Fat	-
Carbohydrates	14 g
Dietary Fiber	1 g
Fat	1 g
Saturated Fat	1 g
Monosaturated Fat	-
Polysaturated Fat	-
Protein	1 g
Potassium	54 mg
Sodium	51 mg
Iron	-
Cholesterol	0 mg
Folic Acid	-

Nutritional Bonus: Per cookie