Patti's Holiday Chocolate Delights

From EatingWell:  December 2005/January 2006Subscribe Now!

No votes yet

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:


Patti's Holiday Chocolate Delights Recipe

About 48 cookies

Active Time: 35 minutes

Total Time: 1 hour 20 minutes

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
  3. Position rack in center of oven; preheat to 350°F. Coat a large baking sheet with cooking spray.
  4. Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.
  5. 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.

Nutrition

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.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

Recipe Categories

Holiday
Christmas
Meal/Course
Dessert
Health & Diet Considerations
Low carbohydrate
Diabetes appropriate
Servings
8 or more
Total Time
More than 1 hour
Ethnic/Regional
American
Ease of Preparation
Moderate

Free Newsletters

EatingWell This Week
EatingWell Diet
HealthESavers Coupons
EatingWell for Health
EatingWell Store
And special offer emails
Advertisement

EatingWell Magazine

Advertisement
Advertisement

The EatingWell Market

Featured Sponsors