Chocolate lovers won't be able to eat just one of these chewy treats from our Test Kitchen ovens. The delectable fudge drops are loaded with chocolate flavor and attractively topped with a sprinkling of powdered sugar.
INGREDIENTS
* 1 cup (6 ounces) semisweet chocolate chips, divided * 3 tablespoons canola oil * 1 cup packed brown sugar * 3 egg whites * 2 tablespoons plus 1-1/2 teaspoons light corn syrup * 1 tablespoon water * 2-1/2 teaspoons vanilla extract * 1-3/4 cups all-purpose flour * 2/3 cup plus 1 tablespoon confectioners' sugar, divided * 1/3 cup baking cocoa * 2-1/4 teaspoons baking powder * 1/8 teaspoon salt
SERVINGS 24 CATEGORY Lower Fat METHOD Baked PREP 20 min. COOK 10 min. TOTAL 30 min.
DIRECTIONS
In a saucepan, melt 3/4 cup chocolate chips and oil over low heat, stirring constantly. Pour into a large bowl; cool for 5 minutes. Stir in brown sugar. Add egg whites, corn syrup, water and vanilla; stir well. Combine the flour, 2/3 cup confectioners' square, cocoa, baking powder and salt; stir into chocolate mixture until combined. Stir in the remaining chocolate chips (dough will be very stiff). Drop by tablespoonfuls 2 in. apart onto baking sheets coated with nonstick cooking spray. Bake at 350° for 8-10 minutes or until puffed and set. Cool for 2 minutes before removing to wire racks. Sprinkle cooled cookies with remaining confectioners' sugar. Yield: 4 dozen.
NUTRITIONAL INFO
Nutritional Analysis: One serving (2 cookies) equals 139 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 48 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
