2 cups all-purpose flour

¼ cup unsweetened cocoa powder, sifted

1 tsp baking soda

¼ tsp salt

½ cup firmly packed light brown sugar

¼ cup unsalted stick margarine

1/3 cup fat-free egg substitute

¼ cup plain low-fat yogurt

1 tsp vanilla extract

1 cup semisweet chocolate chips



1.     Arrange the oven racks to divide the oven into thirds; preheat the oven to 375 degrees.

2.     In a medium bowl, combine the flour, cocoa, baking soda and salt.

3.     In a large bowl, with an electric mixer at high speed, beat the sugar, margarine and egg substitute until light and fluffy.  With the mixer at low speed, gradually add the flour mixture, the yogurt, vanilla and chocolate chips; stir until just combined (do not over mix).

4.     Drop the dough by tablespoons onto 2 ungreased baking sheets, making 24 cookies.  Bake until firm, about 10 minutes.  Cool completely on a rack; store in an airtight container for 3-4 days.


Number of servings:  24

PointsPlus® value:  3