Low Fat Chewy Chocolate Cookies

Directions

Position rack in the center of the oven; preheat to 350° F.

Line a large baking sheet with parchment paper or a silicone baking mat.

Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl.

Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute.

Beat in granulated sugar in a slow, steady stream.

Scrape down the sides, then beat in brown sugar 1 tablespoon at a time.

Beat until smooth, about 3 minutes.

Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.

Drop the batter by tablespoonfuls onto the prepared baking sheet, 1½ inches apart.

Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes.

Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.