Instructions: Dissolve coffee granules in vanilla; set aside. Stir together flour, cocoa powder, baking powder and salt; set aside.

In large bowl, beat egg, egg whites, and granulated and brown sugars until light and foamy. Beat in butter, corn syrup and coffee mixture. Gradually beat in flour mixture, 1/2 cup at a time, until well combined. Stir in chocolate chips.

Drop by tablespoons about 2 inches apart, onto nonstick or parchment paper-lined baking sheets. Bake in centre 350 F oven for 8 to 10 minutes or until firm. Remove from oven; let stand on sheets for 2 minutes. Transfer to racks to let cook completely. (Cookies can be stored in airtight container for up to 5 days or frozen up to 2 weeks.)

Makes 60 cookies.

Variations:
Double-Chocolate Mint Cookies: Substitute 3/4 teaspoon mint extract for coffee granules; combine with vanilla

Double-Chocolate Orange Cookies: Substitute 2 teaspoons grated orange rind for coffee granules; combine with vanilla.

(1 Point)

Description: "Rich in chocolate flavour, these dense cakelike cookies have less than half the fat of crisp chocolate cookies. Cocoa powder contributes a deep chocolate flavour without adding fat."

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