Secret-ingredient fudge cookies

What could be better than rich, fudgy chocolate cookies? How about rich, fudgy chocolate cookies that are relatively low in fat, have a secret healthy ingredient, and keep really well for 5 days (if they last that long!)? Look no further! While I was looking for ways to use up a little extra pumpkin after making a yummy cheesecake-swirl chocolate chip pumpkin bread, I saw this recipe on Baking Bites for pumpkin spice fudge cookies. Pumpkin + fudge = YUM!

But instead of using the pumpkin pie spice, I thought I'd just make these regular chocolate cookies, and add some mini white chocolate chips for color and texture. I made a few other minor tweaks as well, adding a teeny bit of instant espresso to enhance and deepen the cocoa, etc. The result? Soft, chewy, chocolatey cookies, and since the pumpkin subs in for what would normally be all butter, they're relatively low in fat. You don't taste the pumpkin at all, just fudgy goodness. I kept them in an airtight container for 5 days (nibbling on 1 or 2 at a time, of course...), and they were every bit as good on the last day. I'll definitely be making these again. Thanks to Nicole over at Baking Bites for the inspiration!

Enjoy!

Secret-Ingredient White Chocolate Chip Fudge Cookies
Makes about 2 dozen

1 cup all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. instant espresso powder
4 Tbsp. unsalted butter, melted, cooled slightly
7 Tbsp. cocoa powder
2/3 cup sugar
1/3 cup packed dark brown sugar
1/3 cup pumpkin puree
2 tsp. vanilla extract
1/2 cup mini white chocolate chips

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

2. In a small bowl, whisk together flour, baking soda, salt and espresso powder. Pour butter into a large bowl. Whisk in cocoa, both sugars, pumpkin and vanilla until smooth. Stir in flour mixture until just combined. Fold in mini white chocolate chips.

3. Using a small ice cream scoop, scoop tablespoon-size dollops of dough onto the baking sheet, about 1 inch apart. Press down lightly with your fingers to flatten the cookies (they don?t spread very much).

4. Bake for 10 to 12 minutes, until slightly firm at the edges. Let cool on baking sheet on a wire rack for 5 minutes, then place cookies directly on rack to cool completely. The cookies keep very well in an airtight container at room temperature for up to 5 days.