Steffi berne's chocolate skinnies

Yield: 5 dz cookies

Measure Ingredient
1 cup All-purpose flour; sifted
½ teaspoon Baking soda
pinch Salt
8 tablespoons Salted butter (1 stick); cut
;into small pieces
6 ounces Bittersweet chocolate;
;broken into small pieces OR- Semisweet chocolate morsels (6 ounces)
⅓ cup Sugar
¼ cup Light corn syrup
1 teaspoon Instant good-quality espresso; dissolved in 1 ts
;hot water
1 Extra-large egg; lightly
;beaten

Position two oven racks to divide the oven into thirds and preheat the oven to 350F. Line baking sheets with parchment paper or aluminum foil.

Combine the flour, baking soda, and salt, and set aside.

Combine the butter, chocolate, sugar, and corn syrup in a heavy medium-size saucepan and stir over low heat until almost all the chocolate is melted. Remove the pan from the heat and stir vigorously until smooth. Let cool for 5 minutes. Stir in the dissolved coffee and the egg. Add the dry ingredients and mix until thoroughly combined.

Using a measuring spoon and a tiny rubber spatula, drop level teaspoonfuls about 2½ inches apart onto the prepared baking sheets.

Bake 2 baking sheets at a time for 2 minutes, rotating the sheets from top to bottom and from front to back after the cookies puff up and then settle down (about halfway through the baking time). These cookies should be crisp, but they tend to burn if baked too long.

Slide the paper with the cookies onto a flat surface and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely. If the cookies are not crisp when cool, they can be returned to the oven for a minute or so. Store in a cookie jar with a loose-fitting lid.

Posted by Nancy Vaine, Stealth Moderator, the LOW-FAT echo. Available from 1:141/427 and many fine COOKFDN sites.

Submitted By NANCY VAINE On 10-10-94

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