Premium cocoa and chocolate with a hint of espresso make it hard to believe this melt-in-your-mouth cookie is whole grain and low calorie.
The Chocolate Gene
CJ is proof positive that sons love their mothers best (at least until their first crush). CJ greets Suzie every morning with a bear hug–quickly followed by a request for home baked treats. The entire Miller clan is nuts about chocolate, a gene inherited from Suzie’s dad. So Suzie started experimenting with chocolate–and then some. The result: CJ’s double chocolate cookies, rich and satisfying, but not too sweet. These cookies are too good to be true, and so good for you. I caught Suzie eating two cookies for breakfast this morning while I dined on high protein, low sugar oatmeal with flax. (I, Lizann, am the real antioxidant queen.)
What you’ll need: 2 eggs, 1tsp vanilla, 4 Tbsp soft unsalted butter*
Preheat oven to 350º. Prepare cookie sheets with parchment paper or non-stick spray. Empty mix into large bowl. Add 2 eggs, 1 tsp vanilla, and 4 T very soft butter. *You can also use a combination of oil and butter, coconut oil, or non-dairy substitute. Beat 1-1½ minutes until mix combines with butter. For flatter cookies or if mix seems dry, add an extra 1-2 T of butter. Form 1-inch balls and place 2 inches apart on cookie sheet. Bake 7-9 minutes. Do not overbake these cuties–cookies will be soft to the touch. Cool on baking sheets 5 minutes.