Chocolate Graham Cookies
Nutritional Info
- Servings Per Recipe: 40
- 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
View full nutritional breakdown of Chocolate Graham Cookies calories by ingredient
Number of Servings: 40
Ingredients
-
1/2 cup butter, softened
1/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 eggs, lightly beaten
1/4 cup honey
1/2 teaspoon vanilla
1 1/4 cups Gold MedalŪ all-purpose flour
1 cup Gold MedalŪ whole-wheat flour
1/2 cup miniature semisweet chocolate pieces
3 ounces bittersweet chocolate or 1/2 cup miniature semisweet chocolate pieces
1/2 teaspoon shortening
Tips
Add cocoa powder for chocolate cookies
Directions
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.