Fat-Free Chewy Chocolate Cookies

No butter, no oil, no egg yolks. These chocolate cookies get their chewy, fudgy texture entirely from light corn syrup and egg whites, and they taste far richer than a fat-free cookie has any right to.

The corn syrup is the key player. It adds moisture and chewiness that you’d normally get from butter, and it keeps the cookies soft for days instead of turning them dry and crumbly. Mixed with ½ cup of unsweetened cocoa powder, the chocolate flavor is front and center with nothing to dilute it.

The dough will feel thick and slightly sticky, which is exactly right. Drop it by rounded teaspoonfuls and resist the urge to flatten them. They spread on their own during those 7 to 9 minutes in the oven. Pull them when they look just barely set and still soft to the touch. They firm up as they cool, and overbaking is the fastest way to turn a chewy cookie into a dry, crunchy puck.

Pro Tips

• Do not overbake. Seven minutes is often enough. The cookies should feel soft when you press them lightly. They set as they cool on the rack.
• Spray the cookie sheets well. Without any fat in the dough, these stick aggressively. Parchment paper works even better than cooking spray.
• Store in an airtight container with a slice of bread to keep them soft. The corn syrup attracts moisture, so they stay chewy if sealed properly.

Variations

• Mint chocolate: Add ¼ teaspoon peppermint extract to the dough for a cool, minty twist.
• Mocha cookies: Stir 1 teaspoon instant espresso into the dry ingredients to deepen the chocolate flavor.