Friday, May 20, 2011
Mairlyn Smith's Triple-Chocolate Brownie Cookies
I was going to write about something else today but am in need of some serious comfort so why not blog about guiltless chocolate chip cookies instead?
Above you will see a cookie designed by Mairlyn Smith to be like a two-bite brownie without all the saturated fat. In fact, these cookies may even be considered GOOD for you! They come from the cookbook Healthy Starts Here: 140 Recipes That Will Make You Feel Great published by White Cap Books.
One of her secrets is she uses canola oil instead of butter or shortening. I actually used safflower oil because that is what I had. Beat together 3/4 cup packed dark brown sugar (I used golden), 6 tbsp of canola oil, 2 tbsp honey, 1 omega-3 egg (I used free-run) and 2 tsp of vanilla extract for about three minutes.
She did not say to sieve the 1/2 cup of natural cocoa powder (I used regular) with 3/4 cup of whole wheat flour and 1/4 tsp of baking soda but I always sieve cocoa powder to get rid of lumps so I thought, what the heck? There were some flakes from the whole wheat flour left and so I just added them back and added 2 tbsp of wheat germ to the mix.
I added the cocoa mixture to the wet ingredients on slow speed.
You are supposed to add 1/4 cup of dark chocolate chips (I used regular) and 1/4 cup of cocoa nibs. Who on this planet has cocoa nibs in their pantry? I have never seen cocoa nibs for sale, believe me, I would have bought them had they been available.
It was at this point I got a bit annoyed. Yes, it would be nice to have all these special ingredients to boost the health factor but let's be realistic. Instead I added some of my high quality baker's chocolate chunks. That was just going to have to do!
I used mini ice cream scoop to dish out the batter onto parchment-lined baking sheets.
I put them in a preheated 375F oven and baked them for 8 minutes until just baked through. Mairlyn says it is essential not to over-bake them and I agree, over-baked food is just wrong.
Cool them first on the baking sheet at first before moving to a cooling rack.
How were they? Could I taste the fiber? The wheat germ? Did it make a difference that I used regular pantry items instead of harder-to-find-super-healthy ingredients?
We LOVED them! They did taste like two-bite brownies in cookie form. In fact my husband had a hard time not eating these. I liked to heat mine up a little to soften the chocolate chunks but not him. No way, he had to eat them right away.
These cookies have fibre and zero saturated fat. Yes, I did get peeved with the increasingly-unrealistic list of specialty ingredients but I am thrilled that with regular cocoa and chocolate chips, we get a treat that does not hurt our bodies and makes our tummies happy.
I give this recipe four and a half out of five wooden spoons.