#SundayCookingAdventures: Double chocolate cookies

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Finding a lower calorie, low carb dessert is always a challenge, and for the most part, unless it’s a piece of fruit, there’s not a lot to choose from. Sometimes I go for nuts and raisins (an ounce each). Other times, I actually confine myself to 1/2 a cup of vanilla no-sugar-added ice cream — but then sometimes (I’d say most of the time) I go overboard.

This recipe appealed to me because it’s low in calories (99 per cookie), is one carb serving (14 grams) and it is low in sodium (40 mg) and sugar (3/4 cup in 26 cookies — compare to some that have 2-3 cups).

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The cookies, from the November issue of Cooking Light magazine, are made with both cocoa (unsweetened) and bittersweet chocolate chips, which has more satisfying chocolate flavor and less sugar than milk chocolate. Also, I used whole wheat pastry flour instead of white all purpose flour, which I think helps with the flavor.

This time I didn’t omit the small amount of salt. All that chocolate needed it — it would have been too sweet otherwise.

The resulting cookie is rich and indulgent. I found one cookie to be really satisfying; if you ate two it wouldn’t be the end of the word, but if you eat more than two you’re pushing it as far as portions go. Try to keep it to one or two cookies, eat slowly, and I think you’ll find that that’s enough. The flavor is outstanding.

Enjoy them!

Double Chocolate cookies


6.75 ounces whole wheat pastry flour (about 1 1/2 cups)
6 tablespoons unsweetened cocoa
3/8 teaspoon salt
3/4 cup sugar
1/4 cup unsalted butter, softened
2 tablespoons canola oil
2 large eggs
1/4 teaspoon vanilla extract
1/2 cup bittersweet chocolate chips


1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and salt in a bowl, stirring with a whisk.

2. Place sugar, butter, and oil in a bowl; beat with a mixer at medium speed until well combined (about 5 minutes). Add eggs, 1 at a time, beating well after each one. Add vanilla; beat 1 minute. Add flour mixture to butter mixture, beating at low speed just until combined. Add chocolate chips; beat at low speed just until combined. Cover with plastic wrap; chill 30 minutes.

3. Preheat oven to 350°.

4. Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 8 minutes or until almost set. Cool on pan 2 minutes or until firm. Remove cookies from pan; cool on wire racks.

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2014-11-08 19.20.53
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