- 8 ounces semisweet chocolate, roughly chopped
- 4 tablespoons unsalted butter
- 2/3 cup whole wheat flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1 large egg and 2 egg whites or egg substitute equal to 2 whole eggs
- 3/4 cup (packed) Splenda brown sugar
- 1 teaspoon vanilla extract
- 1 package (12-ounce) semisweet chocolate chunks
Directions
- Preheat oven to 350 degrees F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour and baking powder.
- In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, 12 to 15 minutes total. Cool on sheets 10 minutes.
