amazing! they taste like those two bite brownies from the grocery store!

These are pretty good! My father had a stroke recently, and even though we already eat pretty healthily, I've been looking for healthier alternatives to some of our indulgences. I wasn't sure how much egg substitute would equal 3 egg whites, so I put one egg white in a 1/2 cup, saw it filled about 1/3 of it, and then filled the rest of the 1/2 cup with egg substitute. I couldn't justify using all of the sugar, so I replaced the granulated sugar with Splenda and kept the brown sugar as called for. The batter didn't taste as chocolatey as I wanted, so I dumped in extra cocoa (probably equal to a small 1/4 cup), and next time I'll use even more. For the chocolate chips, I cut up regular sized ones, some into fourths, and some into very small flakes, hoping this would add some 'real' chocolate taste to each bite (it did). I also used whole wheat flour instead of all purpose. It seems that, whether in dough or cookie form, these need to sit a while to taste their best. The first time I made them I let the dough sit in the fridge for only about an hour (1 1/2 tops) first and they didn't taste well about 10 min. out of the oven, but tasted better later that night and even better the next morning. The next day, after the dough had sat in the fridge overnight, they tasted pretty good right out of the oven and not quite as good after. I'll update when I figure out if this was just a fluke or not! Also, these puff up a LOT, so be sure to flatten them good first! Editing to add: I tried

I was skeptical at first, but driven by my need for a low-fat chocolate fix, i made these. I have to say, they were pretty good! Very fluffy. I followed the recipe except I used Earth Balance (a vegan butter subsitute made with natural oils) instead of the canola oil. Definetly satisfied my need for something sweet.

these were really good considering the ingredients. I thought the chocolate flavor came through nicely. however, I thought they were a tad bit dry and wish the texture wasnt as cake-like. I left out the chocolate chips and added in chopped walnuts. Also, I found that the cookie dough needed to be flattened a bit on the sheet before baking.

These cookies had a great taste. I am looking for healthier recipes to feed my family and this is a nice one. I gave it a 4 because the appearance isn't as nice. I followed another person's advice and cooked at 325 but they were undercooked even after 10 minutes so I did the rest at 350 and that worked better.

i used 1/2 cup of sugar also but i found that cooking it for 8 minutes at 325 F worked better! these cookies are delicious!

I used extra dark cocoa that I get at a bulk food store because I love the taste and I"m glad I did. I didn't care for the texture but not sure if I overmixed the batter or if it's because I didn't let the batter rest in the fridge for 2 hrs... loved the flavor though ... so did my son although he was skeptical at first when I told him they were low fat ... I will definitely make these again but am going to add dried cherries and make them into a black forest cookie.

Its not really a cookie its more like a brownie. The recipe calls for 2 2/3 cups of flour it was too much flour for the amount of wet ingredients. If it werent for the chocolate chips this wouldnt be that good.

We hoped the batter would taste better after we baked it but sadly we were mistaken. We recommend taking the extra calories and eating something worth dying for.

This was great, before we could finish baking them half of the batch was gone. Good for our Cholesterol conscious family.