Chewy Chocolate Cookies

Yield

45 cookies

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3/4 cup: all-purpose flour

3/4 cup: whole-wheat pastry flour

3 tablespoons: unsweetened cocoa powder

1/2 teaspoon: baking soda

1/2 teaspoon: salt

6: large egg whites

3/4 cup: granulated sugar

1 1/2 cups: packed dark brown sugar

1 tablespoon: vanilla extract

3 ounces: unsweetened chocolate, chopped and melted (see Tip)

Position rack in the center of the oven; preheat to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.

Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.

Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.

Calories: 67 kcal

Carbohydrates: 14.1 g

Cholesterol: 0 mg

Fat: 1.1 g

Fiber: 0.6 g

Protein: 1.2 g

Sodium: 50 mg