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Chocolate Crinkle Top Cookies

Featured in the Honolulu Star-Advertiser on November 20, 2013.

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Ingredients:

Chocolate Crinkle Top Cookies

  • 2 cups semi-sweet chocolate morsels, divided
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 teaspoon vanilla extract
  • 2 large egg whites
  • 1/4 cup water
  • 1/2 cup powdered sugar

Directions:

  1. Preheat oven to 350°F.
  2. Lightly grease baking sheets.
  3. Microwave 1 cup of morsels in a small, microwave-safe bowl on HIGH for 1 minute; stir.
  4. Continue to microwave in 10-20 second intervals, stirring in between, until chocolate is smooth.
  5. Cool to room temperature; set aside.
  6. Combine flour, baking powder and salt in a small bowl; set aside.
  7. In a large mixer bowl, beat sugar, butter and vanilla.
  8. Beat in melted chocolate and egg whites.
  9. Gradually beat flour mixture and water, alternating between the two.
  10. Stir in remaining morsels.
  11. Cover and refrigerate until firm.
  12. Shape dough into 1 1/2 inch balls.
  13. Roll in powdered sugar to coat generously.
  14. Place on prepared baking sheets.
  15. Bake for 10-15 minutes or until sides are set but centers are still slightly soft.
  16. Cool on baking sheets for 2 minutes.
  17. Remove and place on wire racks; cool completely.

Makes 3 dozen cookies.

Approximate Nutrient Analysis per cookie:
120 calories, 4 g fat, 2.5 g saturated fat, 5 mg cholesterol, 50 mg sodium, 20 g carbohydrate, 1 g fiber, 14 g sugar, 1 g protein

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