LOW FAT CHOCOLATE CHIP COOKIES-24 cookies
¼ cup butter softened
1 cup. Packed brown sugar
1 large egg
2 tbsp corn syrup
1 tsp pure vanilla extract
1 ½ cup flour
1 tsp baking soda
a pinch of salt
¾ cup. Chocolate chips
COOKING METHOD FOR MAKING THIS DESSERT
Preheat the oven to 350ºF. Beat the butter and brown sugar with electric mixer until well-combined. Add the egg, corn syrup and vanilla extract and beat until smooth. In another bowl, combine the flour, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add chocolate chips and stir just until blended. Drop by teaspoonfuls about 3 inch” apart on a greased sheet (these spread a lot so give them room!). Bake for 12-15 minutes, or until pale golden and just set around the edges but still soft in the middle. Do not over bake, as cookies will be crisp and not chewy. Transfer to a wire rack to cool.
¼ cup butter softened
1 cup. Packed brown sugar
1 large egg
2 tbsp corn syrup
1 tsp pure vanilla extract
1 ½ cup flour
1 tsp baking soda
a pinch of salt
¾ cup. Chocolate chips
COOKING METHOD FOR MAKING THIS DESSERT
Preheat the oven to 350ºF. Beat the butter and brown sugar with electric mixer until well-combined. Add the egg, corn syrup and vanilla extract and beat until smooth. In another bowl, combine the flour, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add chocolate chips and stir just until blended. Drop by teaspoonfuls about 3 inch” apart on a greased sheet (these spread a lot so give them room!). Bake for 12-15 minutes, or until pale golden and just set around the edges but still soft in the middle. Do not over bake, as cookies will be crisp and not chewy. Transfer to a wire rack to cool.
FUDGY BROWNIES
3/4 cup. flour
1/2 cup plus 2 tsp of unsweetened cocoa powder
3 tbspoon unsweetened applesauce
1/2 tsp. salt
3/4 cup granulated sugar
1/2 teaspoon instant coffee granules
1/2 cup brown sugar, firmly packed
3/4 tsp. baking powder
2 eggs
2 tbsp butter, melted
¾ teaspoon vanilla extract
1/2 cup plus 2 tsp of unsweetened cocoa powder
3 tbspoon unsweetened applesauce
1/2 tsp. salt
3/4 cup granulated sugar
1/2 teaspoon instant coffee granules
1/2 cup brown sugar, firmly packed
3/4 tsp. baking powder
2 eggs
2 tbsp butter, melted
¾ teaspoon vanilla extract
COOKING METHOD
Preheat oven to 325°F. Combine the flour, cocoa powder, salt, instant coffee and baking powder together. Mix well. Add all the remaining ingredients and blend well with a beater for about 1 to 2 minutes. Spread the prepared batter evenly in a sprayed 8" square baking pan. Bake at 325°F for about 20-25 minutes. The top should be set when touched and a toothpick inserted in the centre, will come out as slightly moist. Do not over bake or brownies will be dry.
Preheat oven to 325°F. Combine the flour, cocoa powder, salt, instant coffee and baking powder together. Mix well. Add all the remaining ingredients and blend well with a beater for about 1 to 2 minutes. Spread the prepared batter evenly in a sprayed 8" square baking pan. Bake at 325°F for about 20-25 minutes. The top should be set when touched and a toothpick inserted in the centre, will come out as slightly moist. Do not over bake or brownies will be dry.
CHOCOLATE OAT COOKIES
2/3 cup all-purpose flour
2/3 cup white sugar
1 cup quick cooking oats
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/3 cup light corn syrup
1 teaspoon pure vanilla extract
DIRECTIONS
Spray cookie sheet with non-stick spray. Preheat the oven to 350 degrees F (175 degrees C).
In a bowl, mix the dry ingredients flour, sugar, oats, cocoa powder, baking powder, and salt. After this Mix in the egg whites, the corn syrup, and vanilla extract and blend for about 1-2 minutes till all ingredients are well combined. Drop by spoonfuls 3 inch apart on the prepared cookie sheet.
Bake for 10 minutes in the preheated oven. Serve hot.
2/3 cup white sugar
1 cup quick cooking oats
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/3 cup light corn syrup
1 teaspoon pure vanilla extract
DIRECTIONS
Spray cookie sheet with non-stick spray. Preheat the oven to 350 degrees F (175 degrees C).
In a bowl, mix the dry ingredients flour, sugar, oats, cocoa powder, baking powder, and salt. After this Mix in the egg whites, the corn syrup, and vanilla extract and blend for about 1-2 minutes till all ingredients are well combined. Drop by spoonfuls 3 inch apart on the prepared cookie sheet.
Bake for 10 minutes in the preheated oven. Serve hot.
