Ingredients for Big Soft Almost Fat Free Chocolate Cookies Ww
- 6 ounces (170g) semi-sweet chocolate chips
- 2 large egg whites
- 1/4 cup (50g) packed brown sugar
- artificial sweetener
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 cup (60g) whole wheat flour
- 1/4 cup (20g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
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How to Make Big Soft Almost Fat Free Chocolate Cookies Ww
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt 6 ounces (170g) of semi-sweet chocolate chips in a microwave-safe bowl in 15-second intervals, stirring until smooth and melted.
- In a large bowl, beat 2 large egg whites with an electric mixer on high speed until foamy (about 30 seconds).
- Gradually add 1/2 cup (100g) granulated sugar and 1/4 cup (50g) packed brown sugar, beating until creamy (about 1 minute).
- Stir in the melted chocolate.
- In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1/2 cup (60g) whole wheat flour, 1/4 cup (20g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft. The tops should be cracked.
- Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Cool the baking sheet for 5 minutes before baking additional batches.
- Store in an airtight container for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
27g
Fat
2g
Carbs
4g