Oh good grief, the crazy turns my life has taken lately! Irene and Lee both blew in and left their marks on us, though we fared far better than many. The ground is so utterly saturated that we get a stream of water seeping under our doors every time it rains, and if you live in the NE you know that it’s done little else. That’s been big fun. Let’s see… Sam and I were in a car accident ~ thankfully, we weren’t hurt, but I’ve been driving a rental for 2 weeks now and don’t know when I’ll get my van back. Add to the big stuff is the every day world of the kids, school, PTO, broken lawnmowers and sick pets. Oh, and I won’t even go into the family members and their ER trips, but they know who they are. I mentioned it’s been crazy, right? But we’re all okay and we’ll keep putting one foot in front of the other. And consuming a little extra chocolate won’t hurt either.
These chocolava cookies are delicious and I think they’re definitely pretty enough to add to my Christmas cookie baking. You don’t even need a mixer – just a pastry cutter and your hands, so it’d be a great recipe to make with the kids too. And guess what? They’re low in fat! Only 2.5 g of fat in each cookie! Shazam!
Recipe: Chocolava Cookies
(created by Julie at babble’s The Family Kitchen ~ I’ve copied her recipe word for word because she offers a few good tips, and who knows her recipe better than she does!)
“These cookies are dense, chewy, intensely chocolate and brownie-like, with only 2.5 grams of fat each. Be sure not to overbake them – they should be set around the edges but still soft in the middle if you want them to stay chewy once they’ve cooled down.
1 1/3 cups all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, softened
2 large eggs or 3 large egg whites
2 tsp. vanilla
icing sugar, for rolling
Preheat the oven to 350°F. In a medium bowl (or the bowl of a food processor) combine the flour, sugars, cocoa, baking powder and salt. Add the butter and blend with a fork, whisk or pastry cutter (or pulse the food processor) until well blended.
If you’re using a food processor, transfer the mixture to a bowl. Add the eggs and vanilla and stir until the dough comes together (you may need to use your hands for this) – at first it will seem like there isn’t enough liquid, but it eventually works! You may need to get in there with your hands – don’t be afraid to – you’ll need to roll the dough into balls by hand anyway.
Put some icing sugar in a shallow bowl and spray two cookie sheets with nonstick spray. Roll the dough into walnut-sized balls and roll the balls in icing sugar to coat; place an inch or two apart on the cookie sheets.
Bake for 12-14 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes about 2 dozen cookies.”
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