2 1/2 cups semisweet dark chocolate chips

6 tbs flour, white whole wheat OR all-purpose

1/2 tsp baking powder

1/4 cup sugar substitute suitable for baking

4 egg whites

2 tbs honey

1/2 tsp peppermint extract

preheat oven to 350 degrees.

line three large baking sheets with foil and spray the foil with nonstick cooking spray.

place 1 1/4 cups dark chocolate chips in a medium glass bowl. microwave on MEDIUM-HIGH until melted, stirring every 30 seconds, about 2 minutes. cool 15 minutes.

mix flour and baking powder in a small bowl.

using an electric mixer, beat together sugar substitute, egg whites, honey and peppermint extract in a medium bowl until thick, about three minutes.

gradually beat in melted chocolate, then dry ingredients. mix in remaining chocolate chips. freeze 10 minutes.

drop 7 big tablespoons of batter on each prepared baking sheet, spacing 3″ apart. keep in mind that the cookies will spread when baking.

bake until cookies are cracked on top and softly set, about 15 minutes.

cool cookies on baking sheets 5 minutes. using a metal spatula, transfer cookies to racks and cool completely.

makes 20 cookies