CookWomanFood.com

One of the teachers at my school, Krystal, brought these delicious cookies to school for our Healthy Buffet. They, if you follow WeightWatchers, are 1 point each, which translate into diet friendly. These cookies were very moist and mouth watering. Very good Krystal! I found out today that Krystal made a little error while baking them (can’t tell though, they were incredible). She inadvertently doubled the recipe without doubling the butter and flour. She remade them correctly last evening and they came out just as good. The only difference is that the new ones were little mounds of pure heaven. For a light cookie, they are phenomenal!

Chocolate Chocolate Chip Guilt Free Cookies

2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp table salt
1/4 cup butter, softened
1/2 cup brown sugar, packed
1/2 Tbsp sugar
1/3 cup egg substitute (I had to use one jumbo egg and egg whites to = 1/3 cup)
3/4 cup vanilla low fat yogurt (I used fat free yogurt so it made up for the egg yolk)
1 tsp. vanilla
1 cup semi-sweet chocolate chips

Preheat oven to 375*F.
Combine flour, cocoa, baking soda and salt in a large bowl.
Beat butter, egg substitutes, and brown sugar with a mixer at high speed until light and fluffy.
Gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well.
Gradually add flour mixture, yogurt, vanilla, and chocolate chips until just combined.
Drop by rounded teaspoonfuls onto 2 ungreased cookie sheets.
Bake at 375*°F for 10 minutes. Cool on pans 2 minutes or until firm. Makes 24.

C is for Cookie!!