Thursday, May 21, 2009

Whole Wheat Chocolate Espresso Cookies

YES you read it right! WHOLE WHEAT!!! and if you continue on reading you will find the "nutrition facts" at the bottom.
I was reading the newspaper to "my" residents on Tuesday 12 of May and Elaine Magee had a recipe that I found very "appetizing" you can find lots of cool information on her site:

(I hope she doesn't mind me "stealing" away her recipe!! but since it was published on the web and on the newspaper and it is for SHARING purposes ... I think it will be OK!)

Anyway... since you know me, I can never leave out a good recipe without sharring.. here you go:
(oh and another little trick, if you don't like the coffee flavor, like I don't. skip the expresso powder)

Makes about 24 cookies

2/3 cup bittersweet chocolate chips–60% cacao (semisweet chocolate chips can also be used)

1/2 cup whole-wheat flour

1/4 cup unsweetened cocoa powder

4 teaspoons instant espresso powder

1 teaspoon baking powder

1/8 teaspoon salt

4 tablespoons less fat margarine (with 8 grams fat per tablespoon, 2 grams saturated fat or less and no trans fat per tablespoon)

1/2 cup packed light or dark brown sugar1 large egg, higher omega-3 if available (or 1/4 cup egg substitute)

1/2 cup powdered sugar

1. Add chocolate chips to glass bowl or microwave-safe container and heat on LOW until chocolate chips are melted (stir after the first minute and after each 30 seconds after that). Set aside to cool.

2. Meanwhile, in medium bowl combine whole wheat flour, cocoa, instant espresso, baking powder and salt with whisk or fork and set aside.

3. In large mixing bowl, cream margarine and brown sugar together until fluffy. Beat in the egg or egg substitute until combined, scraping the sides of bowl midway to incorporate all of the dough. On low speed, pour in the cooled chocolate and beat until blended. Still on low speed, gradually add the flour mixture, beating just until combined (do not over mix).

4. Wrap dough in plastic and flatten dough into a disk (so it cools faster) and set in freezer for about 30 minutes.

5. Preheat oven to 350-degrees and add powdered sugar to a medium bowl. Line two baking sheets with parchment. Shape dough into 1-inch balls then roll balls in the sugar two times and place on prepared baking sheets, 2-inches apart. Bake about 12 minutes, cookies will still be soft but will have spread and the powdered coating cracked. Cool cookies on wire rack.

Per 2 cookies (12 servings per recipe): 144 calories, 2 g protein, 22 g carbohydrate, 5 g fat, 2 g saturated fat, 1.5 g monounsaturated fat, 1.5 g polyunsaturated fat, 18 mg cholesterol, 2 g fiber, 105 mg sodium. Calories from fat: 31 percent. Omega-3 fatty acids = .2 g, Omega-6 fatty acids = 1.2 g. Weight Watchers POINTS = 3

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