dessert · Unspecified
(Low-Fat) Chewy Chocolate, Chocolate Chip Cookies
A cookie centered on all purpose flour, cocoa powder, baking soda, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 12 servings
- 1 cup ¾ cups All Purpose Flour (use Any Combination Of White To Whole Wheat Flour That You Want, I Used All Whole Wheat!)
- 1 cup ¼ cups Cocoa Powder
- 1 teaspoon ¼ teaspoons Baking Soda
- 1 teaspoon ½ teaspoons Coarse Salt
- 1 cup ¼ cups Butter, At Room Temperature
- 1 cup ½ cups Granulated Sugar
- 1 teaspoon 1 teaspoon Vanilla Extract
- 1 item 1 whole Large Egg
- 1 cup ¼ cups Fat Free Sour Cream
- 2 tablespoon 2 Tablespoons Cold Strong Brewed Coffee
- 1 cup ½ cups Large Chunk, Dark Chocolate Chips
Equipment
Mixing bowl + Sheet pan
How to make it
- 1
Heat the oven to 350°F and line baking sheets.
- 2
Whisk together all purpose flour, cocoa powder, baking soda, coarse salt, and granulated sugar.
- 3
Beat together butter, vanilla extract, egg, and fat free sour cream; stir in the dry mixture, then fold in strong brewed coffee, and chunk.
- 4
Scoop the dough onto the sheets and bake until the edges are set and lightly browned. Cool on the pan for 5 minutes.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains egg, milk, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
