I love testing out low fat recipes on my boyfriend.
I leave a plate of goodies casually out in the kitchen, waiting for him to come home from work. He sees them, takes a bite, and I wait, with a kind of sick experimental glee, to see whatever reaction is emerging. Sometimes he detects something is missing, sometimes he's totally fooled. I am amused either way.
These cookies are an example of him accepting the low fat content with no complaints. They're fudgey yet light, totally dunkable for milk, and the glaze adds just the right extra hint of chocolate. And not to mention the whole "less than 1 gram of fat per cookie" thing...
Nearly Fat Free Chocolate Cookies
3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup skim milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons cocoa powder
For the glaze
1 cup icing sugar
2 tablespoons cocoa powder
2-3 tablespoons water
Preheat oven to 325F and grease or line a baking sheet.
In the bowl of a stand mixer, beat the eggs until frothy. Add the sugar, milk, vanilla and mix until well combined. Add the baking powder, flour, and cocoa powder and mix until completely incorporated, giving the bowl a few scrapes with a spatula to make sure.
Drop 1-2 tablespoons of the dough at a time onto the baking sheet, and bake for 8-12 minutes. Cool for a few minutes before removing to cool on a wire rack.
To make the glaze, whisk together the icing sugar and cocoa powder in a small bowl. Gradually add the water 1/2 tablespoon at a time, until the glaze can be easily stirred. Continue whisking until all lumps disappear. Gently drizzle over cookies.