Chocolate Graham Cookies
- Number of Servings: 40
Ingredients
1/2 cup butter, softened1/4 cup packed brown sugar1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground cinnamon2 eggs, lightly beaten1/4 cup honey1/2 teaspoon vanilla1 1/4 cups Gold MedalŪ all-purpose flour1 cup Gold MedalŪ whole-wheat flour1/2 cup miniature semisweet chocolate pieces3 ounces bittersweet chocolate or 1/2 cup miniature semisweet chocolate pieces1/2 teaspoon shortening
Step1
Preheat oven to 375°F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, salt, and cinnamon. Beat until light and fluffy, scraping side of bowl occasionally.
Step2
Beat in eggs, honey, and vanilla until combined. Beat in as much of the all-purpose flour and the whole wheat flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in 1/2 cup semisweet chocolate pieces.
Step3
Shape dough into 1-inch balls. Place balls 1 inch apart on ungreased cookie sheets. Flatten balls slightly. Bake for 8 to 9 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool.
Step4
In a small saucepan, combine bittersweet chocolate and shortening; heat over low heat until melted and smooth, stirring often. Cool slightly. Transfer melted chocolate mixture to a small resealable plastic bag; seal bag. Snip a small hole in one corner of the bag; pipe chocolate on tops of cookies. Let stand about 30 minutes or until set.
Serving Size: makes 40 cookies
Number of Servings: 40
Recipe submitted by SparkPeople user CHRISTINE798.
Preheat oven to 375°F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, salt, and cinnamon. Beat until light and fluffy, scraping side of bowl occasionally.
Step2
Beat in eggs, honey, and vanilla until combined. Beat in as much of the all-purpose flour and the whole wheat flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in 1/2 cup semisweet chocolate pieces.
Step3
Shape dough into 1-inch balls. Place balls 1 inch apart on ungreased cookie sheets. Flatten balls slightly. Bake for 8 to 9 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool.
Step4
In a small saucepan, combine bittersweet chocolate and shortening; heat over low heat until melted and smooth, stirring often. Cool slightly. Transfer melted chocolate mixture to a small resealable plastic bag; seal bag. Snip a small hole in one corner of the bag; pipe chocolate on tops of cookies. Let stand about 30 minutes or until set.
Serving Size: makes 40 cookies
Number of Servings: 40
Recipe submitted by SparkPeople user CHRISTINE798.
Nutritional Info Amount Per Serving
- Calories: 76.6
- Total Fat: 3.1 g
- Cholesterol: 12.3 mg
- Sodium: 42.1 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.2 g
- Protein: 1.2 g
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