Recipe by SaraStar
These came from a Pillsbury healthy baking cookbook. They make a small batch, so double if you're serving them to more than a couple of people. Also, the dough can get a little dry near the end sometimes. Adding a little bit of milk or chocolate liqueur will help loosen it up nicely.
Top Review by sylviaspisic
These are good for low fat. I used tub margarine the low fat becel one. I also used the egg replacement. The no yoke fake egg stuff. They were easy to roll, flattened them out a bit with my hand and baked for 8 mins. No chocolate chips. Good!
- 1⁄2 cup packed brown sugar
- 1⁄4 cup margarine, softened (not tub margarine)
- 1⁄2 teaspoon vanilla
- 1 egg white
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄2 cup chocolate chips
Directions See How It's Made
- Heat oven to 375°.
- In large bowl, combine brown sugar and margarine until light and fluffy.
- Add vanilla and egg white; blend well.
- Add dry ingredients; mix well.
- Mix in chips.
- Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets.
- Bake for 8-9 minutes. Cool 1 minute before removing from cookie sheet.