Prep 15 mins
Cook 9 mins
These are so fudgy and chewy they almost melt in your mouth. I was looking for a low-fat chocolate cookie but never expected to find something this good. These make me feel like I'm in chocaholic's heaven! I found these online, but they're originally from a Karo pamphlet.
- 1 1⁄2 cups flour
- 1⁄2 cup sugar
- 1⁄2 cup unsweetened cocoa
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup Karo syrup (light or dark)
- 3 egg whites (or 1/4 cup plus 2 tbsp egg beaters)
- Spray cookie sheets with cooking spray.
- In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
- Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
- Drop by rounded teaspoon onto prepared cookie sheets.
- Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed).
- Do not overbake.
- Cool on wire rack.
These are very good! I don't understand how anyone could have a problem with these. If you sift the flour into your measuring cup then you're not going to have a problem with the dough being too stiff or hard to work with. I had no problems with this recipe whatsoever. I used Ener-G egg replacer for the egg whites and used brown rice syrup instead of the Karo for my fellow vegans and it worked wonderfully. They're nice and soft all around. I halved the recipe and they baked in only 7 minutes. I had no issues with them sticking to the pan either. I will be making these again. Thank you for sharing.
I love these!! I don't quite know if mine are fat free seeing as you cant easily get hold of Karo syrup over here in England so I used Golden syrup and they came out amazing!! Crunchy on the outside and chewy in the middle. I've been searching for a low fat cookie recipe for ages To get past the sticking issue i used a baking sheet and they slid right off. Thanks so much!!
I followed the recipe up to the Karo syrup part. I substituted that for an internet-found substitution of mixing 1/4 cup sugar with enough water to make it syrupy. I don't know what went wrong, but I strongly recommend not using that substitution. The cookies didn't turn out bad, but they just weren't that good. Stick to the recipe. It sounds like it has been pretty successful just the way it is.