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Patti's Holiday Chocolate Delights

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  1 Hour 20 Minutes
  about 48 cookies
Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us:

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
RECIPE INGREDIENTS
12 ounces  semisweet chocolate chips
1 1/2 cups  whole-wheat pastry flour
1/2 cup  all-purpose flour
1/2 teaspoon  baking powder
1/2 teaspoon  salt
1/2 cup (1 stick)  unsalted butter, softened
1 1/3 cups  sugar
2   large eggs
2 teaspoons  vanilla extract
48   chocolate-covered almonds (dark, milk or white chocolate) (about 1 cup)

Tip: Chocolate drizzle anyone?
Melted dark and white chocolate drizzled on top of cookies is a special treat. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving on High in 30-second bursts until two-thirds of the chocolate has melted, stirring well after each burst. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle.
Patti's Holiday Chocolate Delights Recipe at Cooking.com
DIRECTIONS
Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly). Let cool slightly.


Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.


Position rack in center of oven; preheat to 350°F. Coat a large baking sheet with cooking spray.


Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.


Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Short and Sweet: Lighter Holiday Cookies
 Parade of Easter Desserts
 The Dark Side: Chocolate & Devil's Food
Nutrition Facts per Serving
Yield:   about 48 cookies
Calories: 113
Fat. Total: 6g
Protein: 1g
Carbohydrates, Total: 15g
Fat, Saturated: 3g
Fiber: 1g
Cholesterol: 14mg
Sodium: 33mg
% Cal. from Fat: 48%
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