kewl chocolate fudge brownie cookies
what you need:
• 1 (11.5-oz) bag dark chocolate chips
• 1 cup raw sugar
• 3 egg whites (KewlTip: While store-brought pre-cracked, jarred egg whites are often amazing choices for a variety of recipes, it’s best to crack fresh, whole large eggs and use only the whites for these Kewl Chocolate Fudge Brownie Cookies!)
• 2 tablespoons canola oil
• 2 tablespoons organic nonfat plain yogurt
• 2 teaspoons vanilla extract
• ½ cup all-purpose flour
• ¼ teaspoon baking powder
• 1 pinch sea salt
what to do:
1. Preheat oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
2. Place a small quantity of water into a saucepan. Set a heatproof glass bowl over the pan in order to create a “double boiler,” ensuring that the surface of the water does not come into contact with the bottom of the bowl. Place the chocolate chips into the bowl and set the double boiler over the medium-low to medium heat on the stovetop. Bring the water to a gentle simmer and, stirring occasionally, heat the chocolate until completely melted and smooth, about 5-8 minutes. (KewlTip: A double boiler, such as this easy homemade version utilizing the heatproof glass bowl set over the saucepan containing the lightly simmering water, cooks the ingredients in the bowl gently without burning or scorching them. Thanks to this effective technique, the chocolate will melt, retaining optimum flavor and texture in the process!
3. Meanwhile, in a large mixing bowl, combine the sugar, egg whites, oil, yogurt, and vanilla extract.
4. Once the chocolate in the double boiler has melted, carefully remove the bowl from the saucepan and pour the chocolate into the larger bowl containing the ingredients mixed in Step #3 (see above). Stir until thoroughly combined.
5. In a separate, smaller mixing bowl combine the dry ingredients–flour, baking powder, and salt.
6. Add the dry ingredients into the liquid combination of ingredients in the larger mixing bowl, and combine with a spatula or wooden spool until just completely smooth and incorporated, being careful not to over-mix.
7. Drop 36 individual rounded tablespoons of batter onto the prepared baking sheets, leaving about 1 ½ inches of space in between each. Each tablespoon will yield one cookie.
8. Bake on center rack in the oven for approximately 10-12 minutes, or until cooked through but still tender in the center.
9. Remove from the oven and allow to cool on wire racks.
10. Serve and enjoy!
Yields about 36 cookies.