Healthy chocolate chip cookies?

If National Chocolate Chip Cookie Day was on a list initiative, would anyone NOT opinion for it? Perhaps a guilt-ridden, no-willpower adults among us would gainsay or abstain, unless they could be assured that CCCs need not be sweetened small fat bundles of temptation. Well, apparently somehow, somewhere, currently was announced to be National Chocolate Chip Cookie Day, and we am here to make it easier for everybody to applaud with a contingent of recipes to greatfully a naysayers.

Before we bake, here’s a good tip from Christopher Kimball, a owner and editor of Cook’s Illustrated magazine: Use vellum paper to bake cookies on (whether or not we douse a cookie sheets) that will forestall a bottoms from blazing and concede a brew to widespread some-more evenly. When cookies are done, mislay a vellum paper with a cookies still on it, to a cooling rack. You can re-use a same cookie piece for a subsequent batch; usually use a new piece of parchment…saves on clean-up. I’ll opinion for that!

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Chocolate Chip Peanut Butter Cookies

With usually a small tweak of a classical cookie, we amp adult a protein, that should reduce a shame quotient by an equal amount. Recipe from “Chocolate on a Brain: Foolproof Recipes for Unrepentant Chocoholics” by Kevin Nancy Mills; creates about 40 cookies.

1/2 crater (1 stick) unsalted butter, malleable to room temperature

3/4 crater tawny peanut butter

1/2 crater sugar

1/2 crater brownish-red sugar

2 vast eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon each: baking powder, baking soda, salt

2 cups (12-ounce package) semisweet chocolate chips

1/2 crater peanut butter chips

1/2 crater dry-roasted peanuts

Place oven shelve in center position; preheat to 350 degrees. Lightly massage 2 cookie sheets with butter (I use a coupling from a stick) or use nonstick baking sheets; tip with vellum paper if preferred and set aside. In a vast bowl, place butter, peanut butter and both sugars; kick with an electric mixer or a wooden ladle until well-spoken and creamy. Add eggs and vanilla; kick again. Add flour, baking powder, baking soda and salt; kick on low speed until good blended. Add chocolate chips, peanut butter chips and peanuts; brew entirely by hand. Using a teaspoon, dip portions of brew and, with your hands, hurl any apportionment into a ball. Place balls on cookie sheets, 3 cookies per quarrel in 5 rows. Flatten balls with a heel of your palm or tines of a fork, so they widespread to about 1-1/2” in diameter. Bake one cookie piece during a time for about 10 minutes, compartment organisation and usually commencement to brown; mislay from oven and cold about 3 minutes. Transfer cookies with a spatula to a cooling rack. Repeat with other piece of dough. When cool, store in an indisputable container.

Whole Wheat Chocolate Chippers

Texture and fiber minister engaging twists in this recipe from “Secrets of Fat-Free Baking” by Sandra Woodruff, R.D. And would we trust usually 1.6 grams of fat per cookie? I’m not a proponent of margarine, so suggest a “light” butter; creates about 40 cookies.

6 tablespoons reduced-fat margarine or light butter

3/4 crater light brownish-red sugar

3 tablespoons fat-free egg substitute

1 teaspoon vanilla extract

1-1/4 cups whole wheat flour

1/2 teaspoon baking soda

1/2 crater chocolate chips

1/3 crater Grape Nuts cereal

Combine butter, brownish-red sugar, egg surrogate and vanilla remove in a play of a food processor or electric mixer; routine until smooth. In a detached bowl, brew flour and baking soda; supplement to a soppy reduction and routine to brew well. Stir in remaining ingredients. Coat a baking piece with nonstick spray; tip with vellum paper if using. Drop dull teaspoonfuls of brew onto baking sheet, fixation them 1-1/2” apart. Bake in preheated 300 grade oven about 16 minutes, or until golden brown. Cool on a piece for 1 minute, afterwards send cookies to handle racks and cold completely. Store in an indisputable container.

Chocolate Chip Meringue Cookies

For a gluten haters and flour avoiders, here’s an easy-to-make recipe that will still give we that CCC experience. Recipe from “Tea Time during a Inn” by Gail Greco; creates 24 cookies.

2 egg whites

1 teaspoon vanilla extract

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1/4 crater sugar

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6 ounces semi-sweet chocolate chips (regular distance or mini)

Preheat oven to 300 degrees. In a vast bowl, regulating a mixer, kick egg whites, vanilla, cream of tartar and salt until unbending peaks form. Gradually kick in sugarine until reduction is really unbending and glossy. Gently overlay in chocolate chips. On a baking piece lined with brownish-red paper or parchment, dump teaspoonfuls of batter, uniformly spaced. Bake for 25 mins or until golden. Cool totally before storing in an indisputable container.



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