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Iced Chocolate Cookie Thins

November/December 2013

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This healthy chocolate cookie recipe makes thin, sugar-kissed cookies speckled with dried fruit and nuts and topped with white icing. For a fun pattern, we drizzled green icing on top of the white icing and used a toothpick, to create a star-like design.


Iced Chocolate Cookie Thins  Recipe

Makes: 4 dozen 2-inch cookies

Serving Size: 2-inch cookie

Active Time:

Total Time:

Ingredients

Cookie Dough

  • 1 1/4 cups chopped semisweet or bittersweet chocolate (about 6 ounces)
  • 2/3 cup unsweetened cocoa powder, American-style or Dutch-process
  • 1/2 cup granulated sugar, plus 1/2 cup, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup honey
  • 3 tablespoons canola oil or corn oil
  • 2 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup white whole-wheat flour (see Tips)
  • 2/3 cup sweetened dried cranberries, coarsely chopped
  • 2/3 cup chopped toasted and skinned hazelnuts (see Tips) or chopped almond slivers

Natural White Icing & Green Icing

  • 1 cup confectioners’ sugar, plus more as needed
  • 1 tablespoon dried egg whites (see Tips)
  • 2 tablespoons water
  • 1/2 teaspoon light corn syrup
  • 1/4 teaspoon vanilla or almond extract
  • Green natural liquid dye (see Tips)

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 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 and vanilla (or almond) extract. Place half the icing in another small bowl and stir in a few drops of green dye to create the desired color. Add a little more sugar if needed to achieve a thicker green icing for piping. Spoon the icing into a pastry bag with a writing tip or into a small plastic bag with a tiny tip of one corner snipped off. Thin the white icing for spreading if necessary by adding a little more water.
  7. Using a small paintbrush or butter knife, paint each cooled cookie with white icing. While the icing is still wet, pipe a green star over the white icing. Drag a toothpick through the icing to make a design in the icing, if desired.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
  • Tips:
  • White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
  • To toast and skin whole hazelnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.
  • Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites, like icings or meringues. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or use according to the recipe.
  • Find green and other natural liquid dyes plus a rainbow of already-dyed decorating sugars at chocolatecraftkits.com.

Nutrition

Per cookie: 85 calories; 3 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 38 mg sodium; 54 mg potassium.

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


More From EatingWell

Recipe Categories

Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Dessert
Season
Fall
Winter
Style/Theme
Kid-friendly
Vegetarian
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more

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