Patti's Holiday Chocolate Delights

  • Active Time 35m
  • Total Time 1h 20m

about 48 cookies

Fudgy, brownie-like 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.

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)

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 degrees 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.

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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7320

nutrition information per serving

113 calories; 6g total fat; 3g total saturated fat; 14mg cholesterol; 33mg sodium; 15g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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