2/3 c Light brown sugar; (packed)
1/3 c Granulated sugar; plus
1 1/2 tb Granulated sugar
4 tb Unsalted butter; cut into
-pieces
1 ts Vanilla extract
2 lg Egg whites
3/4 c Dutch cocoa powder; sifted
3/4 c Flour
1 pn Salt
Heat oven to 350 degrees. In an electric mixer, combine brown sugar,
1/3 cup granulated sugar, butter, and vanilla, and mix on medium-high
speed until well combined. Add egg whites, and mix until combined. In
a small bowl, whisk together cocoa, flour, and salt. Add to
sugar-and-butter mixture, and mix on medium until flour is completely
incorporated. Turn this mixture out onto a piece of parchment or wax
paper, and roll into a 1 3/4- by 8 1/2-inch log. Chill for at least 1
hour or overnight. Remove paper, and slice log crosswise into
1/4-inch thick pieces. Place remaining 1 1/2 tablespoons granulated
sugar in a small bowl, and dip each piece of dough in sugar, coating
all sides; transfer to parchment-lined baking sheet 1 inch apart.
Bake about 14 minutes for chewy cookies; for crisp cookies, bake 2 to
3 minutes longer. Slide the paper and cookies onto a wire rack to
cool completely. Makes about 32 cookies. Each cookie: 62 calories, 2
g fat, 4mg cholesterol, 10g carbohydrate, 23mg sodium, 1g protein, 0g
dietary fiber.
Yields
32 servings