2 1/2 c All-purpose flour
1/3 c Unsweetened cocoa powder
3 ts Baking powder
1/2 c Sugar
1/2 c Brown sugar; packed
1/4 c Butter; softened
3 Eggs
1 c White vanilla chips
Heat oven to 350°F. Spray 1 large or 2 small cookie sheets with
nonstick cooking spray.
Lightly spoon flour into measuring cup; level off. In medium bowl,
combine flour, cocoa, and baking powder; mix well. In large bowl,
combine sugar, brown sugar, and butter; beat well. Add flour
mixture; mix well. Stir in white vanilla chips.
With spray coated hands, firmly shape dough into 3 rolls, about 7"
long. Place rolls at least 3" apart on sprayed cookie sheet;
flatten each to form 3/4" thick rectangle, about 3" wide and 7"
long.
Bake at 350°F for 22 to 28 minutes or until rectangles are light
golden brown and centers are firm to the touch. Place rectangles on
wire racks; cool 5 minutes.
Wipe cookie sheet clean. With serrated knife, cut each rectangle
into 1/2" slices; place, cut side up, on cookie sheet.
Bake at 350°F for 6 to 8 minutes or until top surface is slightly
dry. Turn cookies over; bake an additional 6 to 8 minutes or until
top surface is slightly dry. Remove cookies from cookie sheets;
cool completely on wire racks.
Store tightly covered.
Serving size: 1 cookie
Calories 70, Calories from fat 20, Total fat 2 g, Chol 1 g,
Carbs 12 g, Sodium 50 mg
Source: Pillsbury Fast and Healthy Cookbook, Nov/Dec 1996
