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Plus+ 4 Per Serving
1 1/2 tablespoons butter
2 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely
1 tablespoon instant coffee granules
1 tablespoon hot water
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt
2 1/2 cups sugar
1/2 cup egg substitute
2 large eggs
1/2 cup chopped walnuts
1/4 cup semisweet chocolate minichips
Preheat oven to 350°.
Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl;
microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine
coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and
vanilla into chocolate mixture.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking
powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a
large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of
egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in
flour mixture, nuts, and chocolate chips.
Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches
apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick
rounds. Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool
completely on wire racks.
Makes 30 Cookies (1 Cookie Per Serving)
Calories 142; fat 5g; protein 2.5g; carbs 25g; fiber 1g