Sunday, December 16, 2007

Double Chocolate Cookies

I'm sad. I have been on a baking kick and I finally found the cookie that I really wanted to make in the Technicolor Kitchen. It's the same Martha Stewart recipe that several bloggers have been making and everyone seems to have pulled it off without fail. But alas, not I. Don't get me wrong....the end result was very, very tasty. Just not what I had a hankering for when I set out to make them.

Now of course, its my own fault for slightly altering the ingredients to accommodate my Weight Watchers lifestyle. But I really didn't think I changed it enough to completely alter the final product. I subbed Egg Beaters for egg, half the sugar for Splenda, and the white flour for wheat flour. And since it was an impulse baking event for me, I had to sub Nestle mini chocolate chips for the chocolate. I also didn't have parchment paper or a Silpat, but was advised that as long as my cookie sheets were greased properly, I'd be fine. Maybe that was where I went wrong. Or maybe I made them too small. Who knows.

The end story is that my cookies didn't really spread. The final result was very cake-y. Almost like brownie bites. Yummy, but not what I set out to make. My altered recipe is below. I highly recommend it if you are looking for a chewy, cakey cookie.

(half the original recipe)
1/2 cup white whole wheat flour
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
100 grams (about 2 ounces) semi-sweet mini chocolate chips
1/4 cup unsalted butter
1/4 cup sugar
1/2 cup Splenda
1/4 cup Egg Beaters
1/2 teaspoon pure vanilla extract

Preheat oven to 325ºF. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt half the chocolate chips with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

Put chocolate mixture, sugar, Splenda, egg, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in remaining chocolate chips.

Using a rounded teaspoon, drop dough onto greased baking sheets, spacing 2 inches apart. Bake for 15 minutes cookies. Let cool on wire racks.

Makes about 30 cookies.

WW info:
1 point per cookie


Patricia Scarpin said...

Dori, I think your cookies look beautiful. Honestly.
And to know that you made all those substitutions and they turned out good is wonderful!
I think you are a winner for losing all that weight. I joined the WW some months ago but gave up when I traveled for my vacation and didn't go back afterwards (I know, not a good thing).

MrsPresley said...

all that matters is that they are yummy :)

Anonymous said...

I made these yummy cookies over th weekend...they were fabulous. Thanks for the recipe!

Anonymous said...

Dori-you made my day!!! I just started back on weight watchers after losing 30 pounds on it last year. I didn't gain a whole lot back but wanted to start fresh for the new year and make sure my weight stayed low. It is soooo great that you have all of these recipes on here with the points and serving sizes- I love it! I am definitely making these cookies this weekend cuz they look awesome and I will be trying several of your others as well!! Thanks!