Chocolate Chip Cookies
Ingredients:- 2 1/4 cups all-purpose flour (about 10 ounces)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 large egg whites
- 3/4 cup semisweet chocolate chips
- Cooking spray
- Baking:
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
- Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
- Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.
Brownies
Ingredients:
1 teaspoons of instant coffee powder or granules
- 2 teaspoons of vanilla extract
- 1/2 cups of all-purpose flour
- 1/2 cups of unsweetened cocoa
- 1/4 teaspoons of baking powder
- 1/4 teaspoons of salt
- 1 cup of sugar
- 1/4 cups of trans-fat free vegetable oil spread
- 3 large egg whites
- Baking: Preheat oven to 350°F. Grease 8" by 8" metal baking pan. In cup, dissolve coffee in vanilla extract.
- On waxed paper, combine flour, cocoa, baking powder, and salt.
- In medium bowl, whisk sugar, vegetable oil spread, egg whites, and coffee mixture until well mixed; then blend in flour mixture. Spread in prepared pan.
- Bake 22 to 24 minutes or until toothpick inserted in brownies 2 inches from edge comes out almost clean. Cool in pan on wire rack, about 2 hours.
- When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares. If brownies are difficult to cut, dip knife in hot water; wipe dry, and cut. Repeat dipping and drying as necessary.
- Recipe from: Good Housekeeping
