TLC Cooking "Fudgy Chocolate Pudgies"

Fudgy Chocolate Pudgies

by the Editors of Publications International, Ltd.

Fudgy Chocolate Pudgies

YIELD Makes about 3 dozen cookies
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INGREDIENTS

2	packages (18 ounces each) refrigerated triple chocolate cookie dough
1/2	cup all-purpose flour
1/2	cup unsweetened Dutch process cocoa powder*
2	egg whites
1	cup chopped cashews

*The Dutch process, or European-style, cocoa gives these cookies an intense chocolate flavor and a dark, rich color. Other unsweetened cocoas can be substituted, but the flavor may be milder and the color may be lighter.

PREPARATION:

Preheat oven to 350°F. Lightly grease cookie sheets. Let both packages of dough stand at room temperature about 15 minutes.
Combine both doughs, flour, cocoa and egg whites in large bowl; beat until well blended. Stir in cashews.
Drop dough by heaping tablespoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until centers are set. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely.

This recipe appears in: Chocolate

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Fudgy Chocolate Pudgies

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