Zutaten für Slim Crinkle Cookies
- Semi Sweet Chocolate Chips
- 2 cups all-purpose flour
- Baking Powder
- Salt
- Splenda Granular
- 1 cup (2 sticks) softened unsalted margarine
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 cup water
- 1/2 cup powdered sugar (for rolling)
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Zubereitung von Slim Crinkle Cookies
- Melt 1 cup (6 ounces) semi-sweet chocolate chips over low heat, stirring frequently until smooth.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted margarine and 1 1/2 cups granulated sugar until light and fluffy. Beat in 1 teaspoon vanilla extract.
- Beat in the melted chocolate until well combined. Gently fold in 2 large egg whites, one at a time, until just incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with 1/4 cup water, beginning and ending with the dry ingredients. Stir in 1 cup (6 ounces) semi-sweet chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls. Roll each ball in 1/2 cup powdered sugar to coat evenly.
- Place the coated dough balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-15 minutes, or until the edges are set and the tops have slightly cracked and crinkled.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
6g
Carbs
3g
