Friday, October 26, 2007
Naughty Double Chocolate Cookies
Sometimes we must admit defeat, last night was one of those times. That's not to say the cookie above was a total failure but here's the thing about baking low fat baked goods. There's little fat, obviously, so there's a very slim margin for baking time error. My first batch of 12 were a little too crispy (chatting with Doan for a wee bit too long) and these cookies are supposed to be moist and crumbly. Fortunately my second batch was much better!! Hence, the delicious cookie above.
It's worth the extra effort, in my humble opinion, to bake lowfat cookies. That's not to say I don't indulge in a really scrumptious fatty Martha Stewart recipe every so often but why not treat yourself midweek with two of these wonderful 110 cals cookies? Instead of feeling like I am on a diet, I feel like I am indulging in delicious foods. I think a common myth is that you constantly feel deprived when on a diet. However, with sound nutritional education, creating new habits and embracing such recipes, like the one below, it's easy to feel completely satisfied, maybe even a wee bit naughty. (wink)
Double Chocolate Cookies:
1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 granulated sugar
1/4 cup canola oil
1 teaspoon of real vanilla extract
1/2 all purpose flour
1/2 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon of salt
2/3 cup milk chocolate (chopped)
2/3 cup chopped pecans
Preheat the oven to 350 degrees F.
In a large bowl, mash together the butter and sugars with a folk until well combined. Add the oil and egg and beat until creamy. Mix in vanilla.
In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well (add the dry ingredients a little at a time, like in 1/3 parts). Stir in the chocolate and pecans and mix well. Using a tablespoon scoop the batter onto an ungreased cookie sheet. Also, I like to separate my batter into half, scoop each half into parchment paper, roll into a log and freeze. Once the batter has chilled it's much easier to slice cookies and place on the baking sheet. Not only can you make sure you have the correct serving sizes, but you can make sure all cookies are the same pretty size.
Bake for 12 minutes. Transfer cookies to a cooling rack to cool.
Nurtritional Information per cookie:
Cals- apx. 110/ Total fat- 6 grams/ Saturated fat- 2.5 grams/ Protein- 1 gram/ Fiber- 1 gram.