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- 2/3 cup butter, softened
- 2 cups packed brown sugar
- 1 1/3 cups unsweetened cocoa powder
- 2 tablespoons instant coffee granules
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 4 egg whites
- 1 6 ounce carton vanilla low-fat yogurt
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Place the granulated sugar in a small bowl. Shape dough into 2-inch balls. Roll balls in sugar. Place balls 3 inches apart on an ungreased cookie sheet and flatten slightly.
3. Bake in the preheated oven for 13 to 15 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
- Place cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- cal. (kcal) 219,
- Fat, total (g) 6,
- chol. (mg) 14,
- sat. fat (g) 3,
- carb. (g) 38,
- Monosaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 23,
- pro. (g) 4,
- vit. A (IU) 146,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 185,
- Potassium (mg) 84,
- calcium (mg) 91,
- iron (mg) 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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