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Tuesday, April 26, 2011

Recipe for Double Chocolate Mocha Mint Cookies

These cookies remind me of the mint Girl Scout cookies but instead of thin and crunchy they are thick and soft.  Sort of like a brownie cookie-depending on how long you cook them, they’ll either be fudgy (my preference) or cakey (my husband’s preference).  I tried to make them on the healthier side by using white whole wheat flour and a minimum amount of brown sugar blend.  

Makes 26 cookies, each approximately 93 calories, 6.5 grams fat, 8 grams carbs, 1.5 grams fiber, 2 grams protein; 3 WW Points +

1 cup white whole wheat flour
½ cup Dutch process cocoa
¼ tsp baking powder
2 tsp instant espresso powder
1 TBSP warm water
10 TBSP butter or butter substitute (I used substitute because that's what I had on hand!)
5 TBSP sucralose/brown sugar blend
3 large eggs
1 cup dark chocolate and mint morsels, plus 26 mint morsels for top of cookies

Preheat oven to 350 degrees. 
In a medium bowl, sift together the flour, cocoa and baking powder. 

Dissolve the espresso powder in the water.

Cream together the butter and sucralose/brown sugar blend.
Add in the eggs one at a time, beating well between each.
Add in the espresso.
Slowly add in the flour mixture.
Stir in the morsels, except the extra mint ones.

Scoop by tablespoonfuls on to cookie sheet lined with parchment.
Place 1 mint morsel on top of each cookie.

Bake for 8 minutes for fudgy cookies, 10 minutes for cake like cookies.
Remove to a cooling rack and cool completely.

Store in airtight container.
OK, what's your favorite cookie?

Printable Recipe