Cooking Light - Chewy Chocolate-Cherry Cookies

Last night I tried this cookie recipe that I found in a Cooking Light magazine last year. I checked with Dana Brennan (who also finds the great recipes we highlight on the Be Fit home page) and she said, "you could recommend using 1/4 cup egg beater in substitute for the egg and light butter instead of butter if you wanted to make it lighter but it looks light to begin with."

Here it is for you to try. Enjoy! Be Fit Kristie

Chewy Chocolate-Cherry Cookies
1 cup all-purpose flour (about 4.5 ounces)
1/3 cup unsweetened cocoa
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
1/3 cup of butter softened
1 teaspoon vanilla extract
1 large egg
2/3 cup dried tart cherries
3 tablespoons semisweet chocolate chips
Cooking spray

Preheat oven to 350°
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda and salt; stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg, beat well. With mixer on low speed, gradually add flour mixture. Beat until just combined. Fold in cherries and chocolate chips.
Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven, cook on pan for 5 minutes. Remove from pans; cool completely on wire racks. Yield: 30 cookies (serving size 1 cookie)

CALORIES 80 (30% from fat); FAT 2.7 (sat 1.3g, mono 1.1g, poly 0.1g): PROTEIN 1.1g: CARB 13.4g; FIBER 0.8g: CHOL 12mg; IRON 0.4mg; SODIUM 56mg; CALC 10mg

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