Recipe: Bittersweet Chocolate Crinkles

Well, well, well! It appears I've answered my own question. The umpteenth online search I did turned up this recipe, which the author said she "created for an article in Eating Well magazine"!

BITTERSWEET CHOCOLATE CRINKLES

Before baking, the balls of dough are rolled in powdered sugar, which gives the finished cookies an attractive "snow-dusted" look. Despite their rich taste, they have only 2 grams of fat apiece.

2 cups all-purpose white flour
1 2/3 cups powdered sugar
1/2 cup unsweetened American-style cocoa powder, such as Hershey's
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 1/2 ounces unsweetened chocolate, coarsely broken or chopped
3 1/2 tablespoons corn or canola oil
5 tablespoons light corn syrup
1 1/2 cups packed light brown sugar
1 1/2 tablespoons vanilla extract
4 large egg whites
3/4 to 1 cup sifted powdered sugar for coating cookies

In a large bowl, sift together flour, 1 1/2 cups powdered sugar, cocoa, baking powder and salt.
Combine chocolate and oil in a large, heavy saucepan over lowest heat, stirring frequently, until just melted and smooth; be very careful chocolate does not scorch.

Remove from heat, and let cool slightly.

Stir in corn syrup, brown sugar and vanilla until well blended.

Beat egg whites into chocolate mixture using a large wooden spoon; stir until brown sugar dissolves.

Gently stir dry ingredients into chocolate mixture just until well blended and smooth.
Cover dough and refrigerate until firm enough to shape into balls, at least 2 1/2 hours and up to 8 hours if desired.

Preheat oven to 350 degrees. Spray several baking sheets with non-stick cooking spray. Place powdered sugar for coating balls in a medium-sized shallow bowl.

With lightly oiled hands, roll portions of dough into 1-inch balls between palms. Roll each ball in powdered sugar until heavily coated. Arrange balls on baking sheets about 1 1/2 inches apart.
Bake on middle oven rack for 8 to 10 minutes or until center tops are almost firm when tapped. Let stand about 2 minutes until cookies firm up slightly.

Using a spatula, transfer cookies to wire racks. Let stand until thoroughly cooled.

Store airtight for 3 or 4 days. Freeze for longer storage.

Makes about 50 1 1/2-inch cookies.

Per cookie: 90 cal., 2 grm. fat, 0 mg. choles., 35 mg. sod.

Thanks to everyone who replied! I never realized there were so many variations of this popular cookie recipe!!!

Susan, Hawaii