Mudslide Cookies

When the cookies are done, they'll be cracked on top and still moist in the center.

Yield: 30 cookies (serving size: 1 cookie)

Ingredients

• 1 1/2  tablespoons  butter
• 2  ounces  bittersweet chocolate, coarsely chopped
• 2  ounces  unsweetened chocolate, coarsely chopped
• 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

Preparation

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.

Nutritional Information

Calories:

142 (29% from fat)

Fat:

4.7g (sat 2g,mono 1g,poly 1.1g)

Protein:

2.5g

Carbohydrate:

25.2g

Fiber:

1.3g

Cholesterol:

16mg

Iron:

1.1mg

Sodium:

59mg

Calcium:

29mg