Patti's Holiday Chocolate Delights
From EatingWell: December 2005/January 2006
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:
- 12 ounces semisweet chocolate chips
- 1 1/2 cups whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 48 chocolate-covered almonds, (dark, milk or white chocolate) (about 1 cup)
- 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 350°F. 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.
Tips & Notes
- 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.
Per cookie: 113 calories; 6 g fat (3 g sat, 1 g mono); 14 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 33 mg sodium; 29 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 1 fat
More From EatingWell
These healthy fruit bars are the perfect snack to put in your...
Celebrate summer with our summer dessert recipes made with...This collection of healthy potluck recipes is full of crowd-...These healthy bean salad recipes bring fresh summery life to the...
Brownies and blondies are crowd-pleasing desserts for any...
Our low-calorie pasta salad recipes will be a favorite dish...
Whether you're looking for a quick breakfast or a refreshing...
A tall glass of iced tea on a hot day is refreshing, and it...
If you’re in a rush and thinking about skipping breakfast,...
Using healthy ingredients such as nuts, dried fruit and whole...
Spinach might have made Popeye strong, but what he probably...
There’s no better way to celebrate Mother’s Day than by...
Sunscreen helps keep your skin healthy and beautiful,...
Save your waistline and your wallet with these quick and...
Our breakfast casserole recipes are a satisfying way to start...
We love Mexican meals, but often the differences between...
- Ease of Preparation
- Total Time
- More than 1 hour
- Type of Dish
- Baked Goods, bars & cookies
- 8 or more
- December 2005/January 2006