These soft chocolate cookies use corn syrup and egg whites in a thick, sticky dough. The recipe makes 30 cookies.
Ingredients
- 1½ cups flour
- ½ cup sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup light or dark Karo corn syrup
- 3 egg whites or ¼ cup plus 2 tablespoons egg substitute
- Cooking spray
Instructions
- Preheat the oven to 350°F. Coat cookie sheets with cooking spray.
- Combine the flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Stir in the corn syrup and egg whites or egg substitute until blended. The dough will be thick and slightly sticky.
- Drop rounded teaspoon portions onto the prepared sheets.
- Bake for 7–9 minutes, just until set, with no wet dough in the centers, and the centers reach 160°F (71°C). The cookies will still feel soft when pressed.
- Transfer the cookies to a wire rack to cool.
Yield
Makes 30 cookies.
