Rich in chocolate flavor, these cookies have less than half the fat of crisp chocolate cookies. Cocoa powder contributes a deep chocolate flavor without adding fat. Adding coffee heightens the chocolate flavor.
1 tbsp each instant coffee granules and pure vanilla
2 egg whites
3/4 cup each granulated sugar and packed brown sugar
1/4 cup butter of margarine, melted
3 tbsp golden corn syrup
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 tbsp baking powder
1/4 tsp salt
1 cup chocolate chips
1. Dissolve coffee granules in vanilla; set aside
2. In a large bowl, using electric mixer, beat egg, egg whites and granulated and brown sugars until light and foamy; beat in butter, corn syrup and coffee mixture
3. Combine flour, cocoa, baking powder and salt; gradually beat into egg mixture, 1/2 cup at a time. until well mixed. Stir in chocolate chips (mixture will be thick).
4. Drop by tablespoonfuls, about 2 inches apart, on nonstick or sprayed baking sheets. Flatten tops with back of spoon. Bake in 350°F (180°C) oven for 8 to 10 minutes or until firm. Let stand on sheets on racks for 2 minutes; transfer to racks to let cool completely.
Makes 60 cookies.
Make ahead: Store in airtight container for up to 5 days or freeze for up to 3 weeks.