Crinkle-Top Chocolate

Cookies
    
When I baked these moist, fudgy cookies for the first time, my three
preschool children went wild over them! But I like them because
they're lower in fat and easy to mix and bake. —Maria Groff,
Ephrata, Pennsylvania

TOTAL TIME: Prep: 15 min. + chilling

Bake: 10 min./batch + cooling
YIELD: about 3-1/2 dozen.

Ingredients
2 cups (about 12 ounces) semisweet chocolate chips, divided
2 tablespoons butter, softened
1 cup sugar
2 large 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
1. In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter
and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in
melted chocolate.

2. In another bowl, whisk together flour, baking powder and salt; gradually add to
butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate,
covered, until easy to handle, about 2 hours.

3. Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar.
Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12
minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 85 calories, 3g fat (2g saturated fat), 1mg cholesterol, 39mg sodium,
15g carbohydrate (11g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch,
1/2 fat.
© 2018 RDA Enthusiast Brands, LLC