Patti's Holiday Chocolate Delights

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  • Total: 47 min
  • Prep: 35 min
  • Cook: 12 min
  • Yield: about 48 cookies
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Ingredients

12 ounces semisweet chocolate chips

1 1/2 cups whole-wheat pastry flour

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 1/3 cups sugar

2 large eggs

2 teaspoons vanilla extract

48 chocolate-covered almonds (dark, milk or white chocolate) (about 1 cup)

Directions

  1. To Make Ahead: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
  2. Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us:
  1. Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Let cool slightly.
  2. Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.
  3. Position rack in center of oven; preheat to 350degreesF. Coat a large baking sheet with cooking spray.
  4. Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.
  5. Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.
  6. Recipe Tips & Notes:
  7. 1. Chocolate drizzle anyone?
  8. 2. Melted dark and white chocolate drizzled on top of cookies is a special treat. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving on High in 30-second bursts until two-thirds of the chocolate has melted, stirring well after each burst. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle.
  9. Recipe Nutrition:
  10. Per cookie: 113 calories; 6 g fat (3 g saturated fat, 1 g mono unsaturated fat); 14 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 33 mg sodium; 29 mg potassium
  11. 1 Carbohydrate Servings
  12. Exchanges: 1 other carbohydrate, 1 fat