LOW POINT CHOCOLATE RECIPES

Steps:

• Preheat oven to 350F.  Line two cookie sheets with non-stick silicone baking mats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.
• In a large bowl, combine the flour, baking soda and salt and stir to blend.
• In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
• Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
• Fold in chocolate chips. Drop by level spoonfuls about 1 inch apart onto baking sheets.
• Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
• Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.