ESPRESSO DOUBLE-CHOCOLATE CHUNK COOKIES

ESPRESSO DOUBLE-CHOCOLATE CHUNK COOKIES image

Yield 50 cookies

Number Of Ingredients 14

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1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 tablespoons dark roast instant coffee granules
1 tablespoon pure vanilla extract
1 tablespoon water
6 tablespoons butter, softened
3/4 cup unsweetened applesauce, drained (you'll need about 11/4 cups to get this amount)
1/2 cup packed Splenda brown sugar blend
1/4 cup granulated sugar
1/2 cup egg substitute (or one large egg plus one large egg yolk)
1 cup (6 oz.) semisweet chocolate chips

Steps:

Put a fine sieve into a bowl large enough so the sieve doesn't touch the bottom of the bowl, then spoon the applesauce into the sieve. Let the applesauce stand for about 30 minutes, then scoop 3/4 cup of the drained applesauce from the sieve. Preheat oven to 325 degrees. In a medium bowl, whisk together flours, cocoa powder, salt and baking soda. Set aside. In a small bowl stir together coffee granules, vanilla and water until coffee granules are dissolved. Set aside. In the bowl of an electric mixer, cream butter, drained applesauce and sugars together on medium speed until light and fluffy. Add egg substitute and mix until incorporated. Add coffee mixture and mix well. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl from mixer and fold in chocolate chips. Drop by rounded tablespoon onto ungreased nonstick baking sheets.