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Flavor is not lost in
this low fat cookie...
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1 cup |
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flour |
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½ cup |
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unsweetened
cocoa powder |
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¼ tsp |
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salt |
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3 Tbs |
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unsalted
butter |
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2½ ounces |
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nonfat cream
cheese |
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1/3 cup |
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granulated
sugar |
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½ cup |
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firmly
packed dark brown sugar |
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1 tsp |
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vanilla
extract |
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1½ ounces |
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mini-
chocolate chips (or regular chips, chopped) |
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1 |
Preheat oven to
350°F. Spray 2 cookie sheets with nonstick spray, or
line with parchment paper. |
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2 |
On a sheet of waxed
paper, sift together flour, cocoa and salt. |
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3 |
In a large bowl,
with an electric mixer, beat the butter, cream cheese,
granulated sugar, and brown sugar until creamy. Beat in
the vanilla. Beat the flour mixture into the butter
mixture. With your fingers, knead in the chocolate
chips. |
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4 |
Divide the dough
into quarters. Divide each quarter into 6 equal pieces.
Roll each piece of dough into a ball and place on the
prepared cookie sheets. Repeat to form 24 balls. Using
the bottom of a glass, press the balls into 2-inch
rounds. |
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5 |
Bake cookies in two
batches, for 8 minutes, or until slightly puffed and
very soft to the touch. Let cool on the pans for 1
minute, then transfer to wire racks to cool before
serving. |
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Servings: 24 |
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Yield: 2 dozen |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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75.64 |
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Calories From Fat (25%) |
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18.95 |
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% Daily Value |
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Total Fat
2.31g |
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4% |
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Saturated Fat 1.41g |
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7% |
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Cholesterol
4.05mg |
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1% |
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Sodium
42.99mg |
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2% |
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Potassium
54.30mg |
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2% |
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Carbohydrates
13.50g |
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5% |
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Dietary Fiber 0.84g |
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3% |
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Sugar 7.27g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
12.66g |
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Protein
1.40g |
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3% |
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WW Points 1.5 per cookie |
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Cooking Tips |
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*To prevent glass from
sticking when you flatten the balls of dough, coat the bottom of
the glass with granulated sugar. Dip glass in water, then into a
saucer of sugar. After you've flattened the first cookie, the
glass will become sticky and the sugar will adhere to it. |
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Recipe Source |
| Great
Taste- Low Fat: Time Life Books |
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