Sunday, May 22, 2011

Double Chocolate Cookies

No matter the beautiful display and detail, decadence, even marinade juice oozing out of the tastiest bite in my mouth of the best food of the moment, heaven on a plate, I always go back to this simple comfort food:  
the chocolate chip cookie.
I have changed the way I bake, so there is minimal white flour and white sugar used. However, I 
tried to add the *bleached yet comforting* 
ingredients [whiteflour/sugar] and the 
*healthy yet heavy* [wheatflour/
agavesyrup] ingredients for 
something chocolatey, 
 melty, and decadent.
And here is the

Double Chocolate Cookies
*makes 24 bits of heaven*
1 cup all-purpose flour
1/2 cup wheat flour
1/2 cup sugar
3 TB cocoa powder
1/2 t. baking powder
1/2 t. baking soda
1/8 t. salt
1/4 t. cinnamon
1 cup unsweetened applesauce
2 TB water
3 TB softened margarine/butter
1/2 cup chocolate chips

one: Combine dry ingredients in large bowl (minus the chocolate chips).
two: Mix wet ingredients into dry ingredients until completely moist and smooth. Dough is the consistency of a thick pudding (and delicious raw!). If dough is still too dry (not pudding yet), add an extra tablespoon of applesauce. Add chocolate chips last.
three: Bake at 375 for 12 minutes. Cookies will be soft, gooey and fabulous.
 Not only are these cookies tasty, but they are egg free and oil free. This cuts down fat, cholesterol.  
The applesauce adds a natural sweetness, cutting down on adding lots of sugar. 
The small amount of margarine/butter (only 3 TB) still gives creaminess that cookies should have, but cuts down on fat, sodium and cholesterol.

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