This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

Crinkle-Top Chocolate Cookies

By: Maria Groff

"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"

Rate/Review | Read Reviews (18)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 42 servings

Ingredients

2 cups semisweet chocolate chips, divided
2 tablespoons butter, softened
1 cup sugar
2 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup water
1/2 cup confectioners' sugar

Directions

In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. In a small mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
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.
Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with nonstick cooking spray. Bake at 350 degrees F for 10-12 minutes or until set. Remove to wire racks to cool.

Footnotes

Nutritional Analysis: One cookie equals 84 calories, 3 g fat (2 g saturated fat), 1 mg cholesterol, 31 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch.