WHY IT’S LIGHT Next time you crave a rich tasting brownie, reach for one of these lighter cookies instead. They’ve got just as much chocolate flavor, but far less butter—and thus less fat—per serving.
Recipe information
Yield
makes 34
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then remove bowl from heat and let cool.
Step 2
In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and both sugars on medium-high speed until fluffy. Add eggs and vanilla and beat until combined. With mixer on low speed, add chocolate and flour mixture in alternating batches; mix just until combined after each (do not overmix; the consistency will be more like brownie batter than stiffer cookie doughs).
Step 3
Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets. Bake, rotating sheets halfway through, until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes. Transfer cookies to a wire rack to cool completely. (Cookies can be stored in an airtight container at room temperature up to 4 days.)
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 105
Step 6
Fat: 6.8g (3.6g Saturated Fat)
Step 7
Protein: 1.5g
Step 8
Carbohydrates: 12.7g
Step 9
Fiber: 0.8g
