Ode to chocolate continued
Cookie recipes. I LOVE cookies, especially ones with chocolate. Did I mention I love chocolate yet? Tomorrow I have a plan to bake my normal unhealthy chocolate chip recipe and the rookie-cookie chocolate chip cookie recipe, to see if it is good enough to replace the unhealthy version, or if I got to stick with my tried and true chocolate chip recipe. Is it weird that I woke up in the middle of the night worrying about how I can change the new chocolate chip cookie recipe by adding oats to it (I like a cookie with oats, and this doesn't have oats), or if it is possible to make the chocolate streusal coffee cake I despereately want to try (another tomorrow baking extravanganza, but for breakfast, and also from rookie-cookie) in muffin tins, making it a little less calories per serving, and also making it possibly cook faster (cutting the baking time in half). See I am addicted!!!!
I digress.
Onto the recipes. Sorry, I don't have pictures. But, you still have to try them. They are yummy little suckers!
Both recipes are from "Taste of Home: Comfort Food Diet Cookbook" which is a great cookbook-it seperates sections by calorie amounts in recipes. Isn't that great?
First recipe:
Chocolate Gingersnaps
If you like chocolate and ginger, these are the cookies for you. I think that they are my new favorite cookies.
1/2 c butter, softened
1/2 cup packed brown sugar
1/4 cup molasses
1 tbs water
2 teaspoons minced fresh gingerroot (gingerroot a must, it makes the cookie so much better!)
3/4 cup whole wheat flour
3/4 c all purpose flour (you can just do all purpose flour, but I like to do half and half, to make them a little healthier)
1 tbs baking cocoa
1 1/4 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground gloves
3/4 c semisweet chocolate chips
Directions:
1. In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and gingerroot.
2. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add the creamed mixture and mix well. Stir in chocolate. Cover and refrigerate for 2 hours or until easy to handle (I did not do this and they came out fine, but I think they would be better if they were refrigerated for a while)
3. Shape dough into 1 in balls; place 2 inches apart on greased baking sheets. Bake at 350 degrees for 9-10 minutes or until tops begin to crack. Cool for 2 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks.
Yields 3 dozen. 1 cookie is 69 calories.
Chocolate Mint Crips (homemade thin-mints)
These cookies are addicting. They are good for intertaining or bringing to that church activity, because it yields A LOT of cookies
1 1/2 cupbs packed brown sugar
3/4 cup butter, cubed
2 tbs plus 1 1/2 tsp water
2 c semisweet chocolate chips
2 eggs
2 1/2 cups all purpose flour (I do half and half all purpose and whole wheat)
1 1/4 tsp baking soda
1/2 tsp salt
3 packages (4.67 ounces each) mint Andes candies
1. In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from heat; stir in chocolate chips until melted.
2. Transfer to a mixing bowl. Let stand for 10 minutes. With the mixer on high speed, add eggs one at a time, beating well after each one. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Refrigerate for 8 hours or overnight, or freeze for an hour.
3. Roll dough into 1-in balls (i use a normal sized spoon to measure, or a small cookie scoop). Place 3 in apart on lightly greased baking sheets. Bake at 350 for 9-11 minutes, or 11-13 for extra crispy cookies, or until edges are set and tops are puffed and cracked.
Yield: 6 1/2 dozen
Calories: 2 cookies for 149 cal
Hope you enjoy!!!
I digress.
Onto the recipes. Sorry, I don't have pictures. But, you still have to try them. They are yummy little suckers!
Both recipes are from "Taste of Home: Comfort Food Diet Cookbook" which is a great cookbook-it seperates sections by calorie amounts in recipes. Isn't that great?
First recipe:
Chocolate Gingersnaps
If you like chocolate and ginger, these are the cookies for you. I think that they are my new favorite cookies.
1/2 c butter, softened
1/2 cup packed brown sugar
1/4 cup molasses
1 tbs water
2 teaspoons minced fresh gingerroot (gingerroot a must, it makes the cookie so much better!)
3/4 cup whole wheat flour
3/4 c all purpose flour (you can just do all purpose flour, but I like to do half and half, to make them a little healthier)
1 tbs baking cocoa
1 1/4 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground gloves
3/4 c semisweet chocolate chips
Directions:
1. In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and gingerroot.
2. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add the creamed mixture and mix well. Stir in chocolate. Cover and refrigerate for 2 hours or until easy to handle (I did not do this and they came out fine, but I think they would be better if they were refrigerated for a while)
3. Shape dough into 1 in balls; place 2 inches apart on greased baking sheets. Bake at 350 degrees for 9-10 minutes or until tops begin to crack. Cool for 2 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks.
Yields 3 dozen. 1 cookie is 69 calories.
Chocolate Mint Crips (homemade thin-mints)
These cookies are addicting. They are good for intertaining or bringing to that church activity, because it yields A LOT of cookies
1 1/2 cupbs packed brown sugar
3/4 cup butter, cubed
2 tbs plus 1 1/2 tsp water
2 c semisweet chocolate chips
2 eggs
2 1/2 cups all purpose flour (I do half and half all purpose and whole wheat)
1 1/4 tsp baking soda
1/2 tsp salt
3 packages (4.67 ounces each) mint Andes candies
1. In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from heat; stir in chocolate chips until melted.
2. Transfer to a mixing bowl. Let stand for 10 minutes. With the mixer on high speed, add eggs one at a time, beating well after each one. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Refrigerate for 8 hours or overnight, or freeze for an hour.
3. Roll dough into 1-in balls (i use a normal sized spoon to measure, or a small cookie scoop). Place 3 in apart on lightly greased baking sheets. Bake at 350 for 9-11 minutes, or 11-13 for extra crispy cookies, or until edges are set and tops are puffed and cracked.
Yield: 6 1/2 dozen
Calories: 2 cookies for 149 cal
Hope you enjoy!!!
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