A recipe for living with cancer.

cookie

I needed a chocolate fix other than a chunk of chocolate, I needed a cookie!  I found this great Low Fat Chocolate Chocolate Chip Cookie Recipe somewhere, on-line, in a book, don’t remember.  When right out of the oven they were fudgie and soft.  I left them out overnight and they became hard and dry (doh).  I made them again but added a bit more fat.  Here is the recipe as I changed it since I was using up bits and pieces in the frig…one egg, two ends of sticks of smart balance, and used a lot more chocolate “chips” than suggested in the original recipe.

Chocolate Chocolate Chip Cookies      350 for 8-10 minutes

Prep time: 20 minutes                                                                            

Cook time: 10 minutes per trayMakes about 30 2″ cookies

6 T smart balance (original recipe called for 4 T)

scant 1/2 cup sugar –about 7 T (original recipe  1/2 cup)

scant 1/2 cup  light brown sugar (original recipe 1/2 cup of dark brown)

1 whole egg (original recipe 2 egg whites)

1/2 tsp vanilla

pinch salt

1 cup all-purpose flour (can use 1/2 whole wheat or oat or spelt etc)

1/3 cup cocoa powder

1 cup chocolate chips (I used a combination of white chocolate, dark chocolate and bittersweet, original recipe 1/4 cup chips–no way enough chocolate lol)

Combine smart balance and sugars in bowl of mixer and blend until smooth; add egg and vanilla and beat until well blended.  Add dry ingredients, mix well.  Add chips.  Place  1 ” rounded spoonfuls on greased sheet pan (or parchment).  Bake 8-10 minutes until still soft to touch.  Cool on tray 1-2 minutes, then place on rack to cool completely.  Store in airtight container or freeze.

Yum.

The original recipe worked just fine (except not enough chips), and had I not left them out they probably would have been good and soft.  As I mentioned, this recipe was using up bits and pieces of stuff left in frig, and they came out REALLY fine!

Try both!

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