Made minor adjustments from the original recipe, but these cookies taste like little fudgy brownies

Ingredients

1	cup flour
1/3	cup unsweetened cocoa powder
1/2	teaspoon baking powder
1/4	teaspoon baking soda
1/4	teaspoon salt
1	cup sugar
1/3	cup margarine (I usually use Smart Balance)
1	teaspoon vanilla extract
1	egg white (or you could use 1/4 cup egg substitute)

Directions

1. Preheat oven to 350 degrees
   
   
2. Combine flour, cocoa, baking powder, baking soda, and salt, stir with a whisk
   
   
3. Place sugar and butter in a large bowl, beat with a mixer at high speed until well blended
   
   
4. Add vanilla and egg white (or egg substitute)
   
   
5. With mixer at low speed, gradually add flour mixture, beat just until combined
   
   
6. Drop by tablespoon fulls 2 inches apart onto baking sheets coated with cooking spray
   
   
7. Bake for 12 minutes or just until set
   
   
8. Remove from oven, cool on baking sheet 5 minutes, then move them to cool on wire racks
   
   
9. Note: when you use egg substitute you can make 30 cookies and they are slightly less fudgy but not very
   
   

Categories

Dessert, Bake

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol

Bad points Very high in sugar