A "So Called Healthier" Cookie...to Die For!! When I first saw this recipe on the food network it was touted as a healthier chocolate cookie. Ellie Krieger, who is a nutritionist, came up with the recipe and made them on her show Healthy Appetite.
At first I believed that they were healthier because she only uses 1/2 stick of butter and replaces the other half with a more heart healthy fat, canola oil. She also replaces half of the all purpose white flour with whole wheat flour, which has more fiber and nutrients. The sugar is reduced slightly as well.
O.k. sounds healthier right? Well it does until you look at the amount of dough and number of cookies it makes. There is only one cup total of flour in the recipe. Most cookie recipes call for at least 2 cups of flour and use one stick of butter. So the ratio of flour to butter is the same, and then she adds more fat with the oil. Hey don't get me wrong, these cookies were absolutely delicious, but healthy, I'm not so sure about that!
I did alter the recipe a bit. First off by doubling it. Who would bother make cookies with one cup of flour? Really. Also, because I didn't have unprocessed cocoa. I'm glad that I noticed that in the original it says to use unsweetened cocoa (not processed dutch). I only had Droste cocoa which is dutch processed and you cannot interchange these two cocoas in recipes.
I also substituted chocolate chips for the chopped chocolate. I would highly recommend Giardelli bittersweet (60% cocoa) chocolate chips. They are slightly larger than traditional chocolate chips and the flavor is unbelievable. The chocolaty flavor lingers in your mouth long after you've eaten a cookie! I think it made this recipe even better!
Triple Chocolate Cookies
adapted from Ellie Krieger
1/2 cup butter, softened
1 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
2 eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder (Dutch processed)
2 teaspoons baking powder
1/2 teaspoon salt, optional
2/3 cup dark chocolate chips (recommended Giardelli bittersweet~60% cocoa)
2/3 cup milk chocolate chips
1 cup chopped pecans, optional
Preheat the oven to 350 degrees F.
In a large bowl, cream together the butter and sugars. Add the oil and egg and beat until creamy. Mix in the vanilla.
In a medium bowl, whisk together the flours, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased (parchment lined) cookie sheet. Bake for 8-10 minutes. Transfer cookies to a rack to cool.
3 comments:
That darn Ellie! She's trying to trick people!
Well, they look very good. I love Ghiradelli bittersweet chocolate chips, too. Hershey's Dark aren't bad, either.
I can never understand the deal with the cocoa powders. Even when you just explained it to me. There's nothing going on inside my head right now. All I know is, at my grocery store, all we have is Hershey's or Nestle's unsweetened cocoa powder. I've never seen Dutch.
Em, Don't feel bad. Even I don't really get it either. I must have read it over and over when researching it and I still feel a little confused about it.
But anyway in your case, you could follow her original recipe which calls for unprocessed unsweetened cocoa(Hershey's).
Loved reading thiss thanks
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