Julie Says:"These are rich, intensely chocolate, brownie-like cookies, rolled in icing sugar before they're baked to create a crackled surface as they rise and spread in the oven. Amazingly, they contain under 3 grams of fat! Don't overbake them - they should be set around the edges but still soft in the middle - if you want them to stay soft and chewy once cooled."

Ingredients

• 1 1/3 cups all-purpose flour
• 1 cup sugar
• 1/3 cup packed brown sugar
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 3 large egg whites
• 2 teaspoon vanilla
• 1/4 cup powdered or icing sugar

Directions

Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl of a food processor or a large bowl, combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly. If using food processor, spoon flour mixture into large bowl.

Add eggs and vanilla; stir by hand just until the dough comes together. The dough will be fairly dry and it will seem at first that there is not enough moisture, but if you keep stirring or use your fingers, eventually the dough will come together.

Place the 1/4 cup powdered sugar into a shallow dish. Roll dough into 1 1/2-inch balls and roll in powdered sugar to coat. Place them about 2 inches apart on a cookie sheets. Bake for 12 to 14 minutes, until just set around the edges but still soft in the middle. Let set 1 to 2 minutes on cookie sheets. Transfer to cooling rack to cool.

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