A couple of months ago I saw a recipe for Chocolate Sweet Hearts in my Everyday Food Mag. It intrigued me and I immediately thought of a few ways to tweak it a bit for GreenLiteBites. I finally got a chance on this snowy Monday to give it a try.
Well… I’m SO happy with the results! The toddler and I had a BLAST making them, they tasted great and they are SUPER light! Even the husband liked them and let me tell you, he’s not easy to please on the cookie front.
The thing I like most about these cookies is the versatility of the dough. It’s super easy to work with. The thinner you roll it out the crisper the cookie. Use it with cookie cutters, roll into balls and squish with a fork, even top with sprinkles (one guess who’s idea that was) :)
- 1 cup (120g) Whole Wheat Flour
- 1/4 cup (20g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 salt
- 2 tbsp butter
- 4oz semi-sweet chocolate chips
- 1 tbsp (20g) molasses
- 1 ounce fat free cream cheese
- 1 egg
Pre-heat the oven to 350 degrees.
Mix the flour, cocoa powder, baking soda, salt and set aside.
Melt the butter, chocolate chips and molasses over very low heat or in a double boiler. Stirring constantly.
Once the chips and butter are melted, remove from heat. Started beating the chocolate mixture on low adding the fat free cream cheese and egg. The cream cheese may seem lumpy. Beat for about 2 minute until smooth, although you will see some white specks from the cheese. Continue to beat, slowly adding the flour mixture. Once the flour is all incorporated the dough will be thick and sticking to the beater. Don’t worry it’s easy to remove.
Take half the dough and place it on parchment or wax paper (I sprayed the wax paper with a bit of spray just in case) top with another strip of paper and roll out to 1/4 inch or less. The thinner you roll the crisper the cookie will be but the harder to work with.
Once you have it rolled out, lay the dough (still in the paper) on a cookie sheet and place it in the freezer. It will be easier to work with. Repeat the rolling process with the second half of dough.
Remove the first from the freezer, peal away top wax paper and cut using your favorite cookie cutters.
Pace on a cookie sheet and bake for 8-10 minutes.
Note: Instead of rolling out you could hand roll the dough into half inch in balls and then squish with a fork, similar to peanut butter cookies.
Since it these were snow day cookies I thought I’d share some candid shots I took while waiting for the cookies to bake. :)
As for nutritional information, I was able to get 40 cookies. So I’m estimating 3 cookies a serving.
|Servings||Amt per Serving|
|13||About 3 Cookies|
|105||4g||2g||old: 2||new: 3|