Chocolate Thins Recipes
CHOCOLATE CHIP COOKIE THINS
These small and satisfying cookies are both crunchy and chewy and only 100 calories for two. They are best eaten within a day or two--although they won't last that long!
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield About 30 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the all-purpose flour, whole wheat flour, salt and baking soda in a small bowl and set aside.
- Combine the sugar, oil, milk, vanilla and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated. Fold in the chocolate chips.
- Drop teaspoonfuls of batter 2 inches apart on the prepared baking sheets. Bake for 7 minutes, remove the sheets and press the cookies down with a wooden spoon or the bottom of a measuring cup. Bake until golden brown, 4 to 5 minutes more. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.
Nutrition Facts : Calories 100 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 100 milligrams, Carbohydrate 12 grams, Protein 2 grams, Sugar 4 grams
CHOCOLATE COOKIE THINS
The coconut oil in these cookies is the secret ingredient. It's just subtle enough that people will want to know what that delicious flavor is. They are best eaten within a day or two--although they won't last that long!
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield About 30 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the flour, cocoa powder and salt in a small bowl and set aside.
- Combine the sugar, vegetable oil, coconut oil, milk, vanilla and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated.
- Drop teaspoonfuls of the batter about 2 inches apart on the prepared baking sheets. Bake until the cookies look firm and dry on the top, 10 to 12 minutes. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.
Nutrition Facts : Calories 90 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 50 milligrams, Carbohydrate 12 grams, Protein 1 grams, Sugar 8 grams
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