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Patti's Holiday Chocolate Delights
Patti's Holiday Chocolate Delights
2 Reviews
From the EatingWell Kitchen
Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us: “Christmas isn't Christmas without Patti's cookies.” Dress them up with a drizzle of melted chocolate.
- By: EatingWell Test Kitchen
Ingredients 48 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 48 servings
Nutrition per serving may change if servings are adjusted.
- 12 ounces semisweet chocolate chips
- 1½ cups whole-wheat pastry flour
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1⅓ cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 48 chocolate-covered almonds, (dark, milk or white chocolate) (about 1 cup)
Preparation
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Active
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Ready In
- Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Let cool slightly.
- Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.
- Position rack in center of oven; preheat to 350F. Coat a large baking sheet with cooking spray.
- Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.
- Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.
- Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
- Chocolate drizzle anyone? Melted dark and white chocolate drizzled on top of cookies is a special treat. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving on High in 30-second bursts until two-thirds of the chocolate has melted, stirring well after each burst. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle.
- Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.
- Serving size: 1 cookie
- Per serving: 114 calories; 6 g fat(3 g sat); 1 g fiber; 15 g carbohydrates; 1 g protein; 2 mcg folate; 13 mg cholesterol; 11 g sugars; 70 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 33 mg sodium; 31 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 other carbohydrate, 1 fat
Reviews 2
January 01, 2016
By: EatingWell User
This is a holiday favorite!
This recipe has become a holiday tradition and people regularly ask for the recipe. I use bread flour in place of the pastry flour so that it's extra chewy. I also drizzle them with melted white chocolate.
Pros: Rich chocolate flavor
December 07, 2011
By: EatingWell User
Favorite cookies
These are my favorite cookies. I love how much chocolate flavor they have. I do make them with half Splenda and being a dark chocolate lover always use dark chocolate covered almonds. I have made these for people coming over and everyone loves these and always want the recipe. They go together quickly. I always melt the chips in the microwave.
Pros: very chocolaty
Cons: none
