Crinkle-Top Chocolate Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 42 |
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When I baked these moist fudgy cookies for the first time, my three preschool children loved them! But I like them because they're lower in fat and easy to mix and bake. Maria Groff of Ephrata, Pennsylvania Ingredients:
2 cups (12 ounces) semisweet chocolate chips, divided |
2 tablespoons butter, softened |
1 cup sugar |
2 egg whites |
1-1/2 teaspoons vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup water |
1/2 cup confectioners' sugar |
Directions:
1. In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
2. Combine the flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.
3. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 3-1/2 dozen.
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