Chocolate, now who doesn't love chocolate? And cookies are on of our favorite things from our toddler days to the grave! Chocolate and cookies; two of our favorite things. The recipes in this article will bring the two together for some awesome cookie treats! Whether you like your chocolate in chunks, or chips, there is a recipe here for you! The Mocha Chocolate Chips are made with a healthier cookie in mind. They have both all-purpose and whole-wheat flours, less sugar, and healthy walnuts. Yet they are delicious!
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup quick oats
1 1/4 cups chocolate chunks
Preheat the oven to 350 degrees.
Lightly grease 2 large baking sheets; set aside.
Into a small bowl sift the flour, salt, baking soda, and baking powder. Add flour mixture to the creamy mixture, beating constantly. Stir in the oats and chocolate chunks.
Spoon dough by tablespoonfuls about 2-inches apart on the prepared cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Allow cookies to cool 1 minute on the baking sheets. Transfer to wire racks to cool completely.
2 cups all-purpose flour
1/4 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup Splenda Granulated
2 eggs
2 tsp vanilla extract
1/4 cup instant coffee powder*
2 squares (1-oz each) unsweetened baking chocolate
1 cup semisweet chocolate chips
1 1/4 cups chopped walnuts
Preheat oven to 350 degrees.
Place the chocolate in the top of a double boiler over simmering water and cook, stirring often, until melted; remove and allow to cool.
Mix the all-purpose flour, whole-wheat flour, baking soda, and salt together in a small bowl; set aside.
In a large mixing bowl beat the butter with the sugar and Splenda, with mixer on medium speed, until light and fluffy. Beat in the eggs, vanilla extract, coffee powder and then add the melted chocolate; beat until blended.
With mixer on low speed, gradually beat in the flour mixture just until blended. With a silicone spatula or a wooden spoon, stir in the chocolate chips and walnuts. Drop the dough by tablespoonfuls, two inches apart, onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until cookies puff up and the dough loses its shine. Allow to cool 1 minute before removing from the cookie sheet to wire racks to cool completely.
Yield: Approximately 40 cookies.
*If using instant coffee granules, you need to crush them or powder them in a blend or food processor.
Enjoy!
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CHOCOLATE CHUNK COOKIES WITH OATS
1/2 cup butter, softened1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup quick oats
1 1/4 cups chocolate chunks
Preheat the oven to 350 degrees.
Lightly grease 2 large baking sheets; set aside.
In a large mixing bowl combine the butter, granulated sugar and brown sugar. Beat at medium speed with electric mixer until creamy. Beat in the egg and vanilla.
Into a small bowl sift the flour, salt, baking soda, and baking powder. Add flour mixture to the creamy mixture, beating constantly. Stir in the oats and chocolate chunks.
Spoon dough by tablespoonfuls about 2-inches apart on the prepared cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Allow cookies to cool 1 minute on the baking sheets. Transfer to wire racks to cool completely.
HEALTHIER MOCHA CHOCOLATE CHIP COOKIES
2 cups all-purpose flour
1/4 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup Splenda Granulated
2 eggs
2 tsp vanilla extract
1/4 cup instant coffee powder*
2 squares (1-oz each) unsweetened baking chocolate
1 cup semisweet chocolate chips
1 1/4 cups chopped walnuts
Preheat oven to 350 degrees.
Place the chocolate in the top of a double boiler over simmering water and cook, stirring often, until melted; remove and allow to cool.
Mix the all-purpose flour, whole-wheat flour, baking soda, and salt together in a small bowl; set aside.
In a large mixing bowl beat the butter with the sugar and Splenda, with mixer on medium speed, until light and fluffy. Beat in the eggs, vanilla extract, coffee powder and then add the melted chocolate; beat until blended.
With mixer on low speed, gradually beat in the flour mixture just until blended. With a silicone spatula or a wooden spoon, stir in the chocolate chips and walnuts. Drop the dough by tablespoonfuls, two inches apart, onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until cookies puff up and the dough loses its shine. Allow to cool 1 minute before removing from the cookie sheet to wire racks to cool completely.
Yield: Approximately 40 cookies.
*If using instant coffee granules, you need to crush them or powder them in a blend or food processor.
Enjoy!
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