Heathier Chewy Chocolate Cookie Recipe

M loves cookies and well, the Jell-O Pudding Cookies aren't the healthiest so I'm going to try this recipe from www.eatingwell.com on Saturday and throw in the macadamia nuts and white chocolate chips.

NUTRITION PROFILE:Low Calorie Low Carb Low Sodium Low Sat Fat Heart Healthy

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.
Makes about 45 cookies
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 1/2 hours
EASE OF PREPARATION: Easy
3/4 cup all-purpose flour3/4 cup whole-wheat pastry flour3 tablespoons unsweetened cocoa powder1/2 teaspoon baking soda1/2 teaspoon salt6 large egg whites3/4 cup granulated sugar1 1/2 cups packed dark brown sugar1 tablespoon vanilla extract3 ounces unsweetened chocolate, chopped and melted (see Tip)
1. Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat. 2. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated. 3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart. 4. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.
NUTRITION INFORMATION: Per cookie: 68 calories; 1 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrate; 1 g protein; 1 g fiber; 51 mg sodium.
TIP: Tip: Two foolproof ways to melt chocolate: 1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature.2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.