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Chocolate Cookie Thins

http://www.eatingwell.com/recipes/chocolate_cookie_thins.html

From EatingWell:  November/December 2013

This healthy chocolate cookie recipe makes thin, sugar-kissed cookies flavored with dried cranberries and hazelnuts. The cookies are drizzled with homemade natural red icing, but if you prefer white icing, omit the natural red dye.

4 dozen 2-inch cookies | Active Time: 2 hours | Total Time: 3 hours

Ingredients

Cookie Dough

Natural Red Icing Drizzle

Preparation

  1. To prepare cookies: Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to a mixing bowl and add cocoa, granulated sugar, baking powder and salt; stir until blended. With an electric mixer on low, then medium speed, add eggs, then honey, oil and vanilla and beat until combined. Beat in all-purpose and whole-wheat flour, then cranberries and nuts until thoroughly incorporated. (The dough will be stiff.)
  2. Divide the dough into quarters. Roll each quarter into a 9-inch-long “log.” Divide the log into 12 equal pieces. Roll each piece into a ball. Place on a prepared baking sheet and refrigerate until very cold, about 1 hour.
  3. Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper.
  4. Place the remaining 1/2 cup granulated sugar on a small plate. One at a time, dip the top of each ball of dough into the sugar; place, sugar-side up, about 2 1/2 inches apart on another prepared baking sheet. Coat the bottom of a wide glass with cooking spray, then dip it into the sugar. Flatten the balls with the glass to make cookies about 2 1/4 inches in diameter, dipping the glass into the sugar between cookies and spraying it as needed.
  5. Bake the cookies on the center rack, one pan at a time, until just firm to the touch, 8 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool.
  6. To prepare icing & decorate cookies: Stir together confectioners’ sugar and dried egg whites in a small bowl. Stir in corn syrup, vanilla (or almond) extract and a few drops of red dye to create the desired color. Add a little more water if necessary to achieve a thin consistency for drizzling. Spoon the icing into a small plastic bag with a tiny tip of one corner snipped off. Drizzle over the cooled cookies. Or dip a fork into the icing and quickly wave it over the cookies. Let stand until the icing sets before storing the cookies.

Nutrition

Per cookie : 75 Calories; 3 g Fat; 1 g Sat; 2 g Mono; 8 mg Cholesterol; 11 g Carbohydrates; 1 g Protein; 1 g Fiber; 36 mg Sodium; 52 mg Potassium

Exchanges: 1/2 other carbohydrate, 1/2 fat

Tips & Notes