I needed a chocolate fix other than a chunk of chocolate, I needed a cookie! I found this great Low Fat Chocolate Chocolate Chip Cookie Recipe somewhere, on-line, in a book, don’t remember. When right out of the oven they were fudgie and soft. I left them out overnight and they became hard and dry (doh). I made them again but added a bit more fat. Here is the recipe as I changed it since I was using up bits and pieces in the frig…one egg, two ends of sticks of smart balance, and used a lot more chocolate “chips” than suggested in the original recipe.
Chocolate Chocolate Chip Cookies 350 for 8-10 minutes
Prep time: 20 minutes
Cook time: 10 minutes per trayMakes about 30 2″ cookies
6 T smart balance (original recipe called for 4 T)
scant 1/2 cup sugar –about 7 T (original recipe 1/2 cup)
scant 1/2 cup light brown sugar (original recipe 1/2 cup of dark brown)
1 whole egg (original recipe 2 egg whites)
1/2 tsp vanilla
1 cup all-purpose flour (can use 1/2 whole wheat or oat or spelt etc)
1/3 cup cocoa powder
1 cup chocolate chips (I used a combination of white chocolate, dark chocolate and bittersweet, original recipe 1/4 cup chips–no way enough chocolate lol)
Combine smart balance and sugars in bowl of mixer and blend until smooth; add egg and vanilla and beat until well blended. Add dry ingredients, mix well. Add chips. Place 1 ” rounded spoonfuls on greased sheet pan (or parchment). Bake 8-10 minutes until still soft to touch. Cool on tray 1-2 minutes, then place on rack to cool completely. Store in airtight container or freeze.
The original recipe worked just fine (except not enough chips), and had I not left them out they probably would have been good and soft. As I mentioned, this recipe was using up bits and pieces of stuff left in frig, and they came out REALLY fine!