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Name: Chocolate cookies regular lower fat
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: 2 cups All purpose flour; 1,5 tablespoons Baking powder; 1,5 tablespoons Cornstarch; 1/4 teaspoon Kosher Salt; 6 tablespoons Butter Melted; 2 Medium Egg whites; 1 teaspoon Vanilla extract; 1 tablespoons 2% Milk; 1/2 Cup Agave; 2 tablespoons Chocolate no sugar

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INGREDIENTS

2 cups All purpose flour
1,5 tablespoons Baking powder
1,5 tablespoons Cornstarch
1/4 teaspoon Kosher Salt
6 tablespoons Butter ; Melted
2 Medium Egg whites
1 teaspoon Vanilla extract
1 tablespoons 2% Milk
1/2 Cup Agave
2 tablespoons Chocolate no sugar

Servings

INSTRUCTIONS

Preheat the oven to 350°F, and line two baking sheets with Silpats or parchment paper.

Roll the chilled cookie dough into 24 balls, and place on the prepared baking sheets. Press 5 or 6 mini chocolate chips into the top of each. Flatten slightly to about ¾” thick. Bake at 350°F for 10-12 minutes. Remove from the oven and allow the cookies to sit on the warm baking sheet for 10 minutes before turning out onto a wire rack.

Notes: I highly recommend chilling for 2 hours or more, preferably 4 hours. If you’re running short on time, remove the cookie dough from the bowl, and place between two sheets of plastic wrap. Gently press to 1” thick, and freeze for 20 minutes. (With more surface area and a colder temperature, it’ll be similar to chilling for 4 hours in the refrigerator.)

NOTES

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Chocolate cookies regular lower fat

2 cups All purpose flour 
1,5 tablespoons Baking powder 
1,5 tablespoons Cornstarch 
1/4 teaspoon Kosher Salt 
6 tablespoons Butter Melted
2 Medium Egg whites  
1  teaspoon Vanilla extract 
1 tablespoons 2% Milk 
1/2 Cup Agave 
2 tablespoons Chocolate no sugar

In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt. In a separate bowl, whisk together the melted butter and egg whites until fluffy. Whisk in the milk and vanilla extract. Stir in the brown sugar, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Fold in the regular chocolate chips and 1 tablespoon of mini chocolate chips. Cover the top with plastic wrap, and chill for at least 30 minutes. (See Notes.)
Preheat the oven to 350°F, and line two baking sheets with Silpats or parchment paper.
Roll the chilled cookie dough into 24 balls, and place on the prepared baking sheets. Press 5 or 6 mini chocolate chips into the top of each. Flatten slightly to about ¾” thick. Bake at 350°F for 10-12 minutes. Remove from the oven and allow the cookies to sit on the warm baking sheet for 10 minutes before turning out onto a wire rack.
Notes: I highly recommend chilling for 2 hours or more, preferably 4 hours. If you’re running short on time, remove the cookie dough from the bowl, and place between two sheets of plastic wrap. Gently press to 1” thick, and freeze for 20 minutes. (With more surface area and a colder temperature, it’ll be similar to chilling for 4 hours in the refrigerator.)

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 24 Servings

Calories: 146
Calories from Fat: 39 (27%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 13.8mg		4 %
Sodium 222.3mg		8 %
Potassium 276.3mg		7 %
Total Carbohydrate 18.4g		5 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 17.8g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 146

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