Thursday, August 22, 2013

Recipe: Healthy Mudslide Cookies

1 1/2 tablespoon butter
1/4 cups bittersweet chocolate, coarsely chopped
1/4 cups unsweetened chocolate, coarsely chopped
1 tablespoon instant coffee granules
1 tablespoon hot water 
1 teaspoon vanilla extract
1 1/2 cups all- purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups sugar
3 eggs
1/2 cup chopped walnuts (optional) 
1/4 cup semisweet chocolate minichips

Preparation (instructions from

  1. Preheat oven to 350°.
  2. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips.
  4. Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds. Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.
  5. (refer to 


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