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
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- Total Time
- More than 1 hour
- Type of Dish
- Baked Goods, bars & cookies
- 8 or more
- Ease of Preparation
- December 2005/January 2006