Chocolate-Chocolate Chip Cookies

Preparation

1. Preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper. (You may coat the sheets with cooking spray instead, but the cookies will spread more and have thin and crispy edges.)
2. Stir together flour, cocoa, baking soda and salt in a small bowl. Dissolve coffee powder in vanilla in a small cup.
3. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute. Pour into a mixing bowl. Add cream cheese, brown sugar and granulated sugar. Beat with an electric mixer on low speed until smooth. Add egg and egg white and beat until well incorporated. Add the reserved dry ingredients and dissolved coffee and stir until just combined (the batter will be runny).
4. Drop the batter by slightly rounded tablespoonfuls, 2 inches apart, onto the prepared baking sheets. Sprinkle each cookie with 6 or 7 of the chocolate chips. Bake, one sheet at a time, until the cookies are puffed and feel “set” when lightly pressed, 10 to 12 minutes. Slide the parchment paper, with the cookies still attached, onto the counter to cool completely. Gently peel off the paper.

Tips & Notes

• Make Ahead Tip: Store in an airtight container for up to 3 days.

Nutrition

Per cookie: 63 calories; 3 g fat (1 g sat, 0 g mono); 10 mg cholesterol; 10 g carbohydrates; 1 g protein; 0 g fiber; 70 mg sodium; 24 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate

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