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Finale?s Double Chocolate Cookies (recipe makeover)

anilla extract, brown sugar and a spoonful of brewed coffee subtly deepen the rich chocolate flavor.

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anilla extract, brown sugar and a spoonful of brewed coffee subtly deepen the rich chocolate flavor.

Servings
3

Ingredients

  • 6 oz. semisweet chocolate chips
  • 4 Tbs. unsalted butter
  • 1/2 cup packed brown sugar
  • 1 Tbs. vanilla extract
  • 1 Tbs. brewed strong coffee
  • 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder, sifted
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1 large egg
  • 3 large egg whites
  • 1 cup granulated sugar

Preparation

Melt chocolate chips and butter in top of double boiler over boiling water and medium-low heat, stirring to blend. Stir in brown sugar, vanilla and coffee. Remove from heat, and set aside.

Whisk together flour, cocoa, baking powder and salt. Using an electric mixer on high speed, beat whole egg, egg whites and granulated sugar until light and thick, for about 3 minutes. Reduce speed to low, and slowly add melted chocolate mixture. Beat in flour/cocoa mixture. Transfer to a smaller bowl, cover and refrigerate for about 3 hours.

Preheat oven to 350F. Lightly spray cookie sheets with nonstick cooking spray.

Scoop heaping tablespoons of dough onto cookie sheet, placing them about 2 inches apart. Bake for about 15 minutes, or until center of cookie sets. Remove from oven, and cool on wire racks.

Nutrition Information

  • Calories 80
  • Carbohydrate Content 14 g
  • Cholesterol Content 10 mg
  • Fat Content 3 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 2 g
  • Sodium Content 30 mg
  • Sugar Content 11 g