Showing posts with label chewy. Show all posts
Showing posts with label chewy. Show all posts

Wednesday, November 13, 2013

Chewy Cocoa Fudge Cookies #CookieWeek

Using coconut oil instead of butter or canola gives these fudgy cookies a wonderful rich flavor. The jury’s still out on whether they are healthier but I can tell you they are delicious.

This is day three of #CookieWeek and we have a whole other group of beautiful cookies for you.  In fact, many of my fellow cookie bakers posted recipes yesterday as well, bring our total cookie recipes to date to 44!  And we’ll be here all week, friends!

If you’ve just joined us you should know that Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends (including me!) with a week of cookie treats for you! We have every type of cookie you can imagine listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply follow our Pinterest board!

Credit for this great recipe goes to Soni at Soni’s Food.   I shifted the sugar amounts and added mini M&Ms but the rest is all her.    

2 cups or 250g flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons or 90ml coconut oil
2/3 cup or 53g unsweetened cocoa
1 cup or 225g granulated sugar
1/2 cup packed or 100g brown sugar
2/3 cup or 160g plain low-fat yogurt
2 teaspoons vanilla extract
1/4 cup or 60g mini M&Ms

Preheat oven to 350°F or 180°C.  Prepare your cookie sheet by greasing it with non-stick spray or lining it with parchment paper.

In a medium-sized mixing bowl, combine your flour, soda, and salt.  Set aside.

In a microwaveable measuring cup, warm your coconut oil for about 20 seconds in the microwave.  This step might be unnecessary if you are in a warm climate.  My coconut oil was already quite liquid straight out of the bottle.

Put your sugars in a large mixing bowl, add the coconut oil and stir well.

Add in the cocoa powder and stir again.

Now add in the yogurt and vanilla and stir again until well combined.

Dark and chocolately! 

Add your flour mixture and your baking M&Ms, stirring until all the flour has been incorporated.

Scoop balls of dough or drop by level tablespoons onto your prepared baking sheet.   

You can either leave them in balls which will give you round even chewier cookies, or press down gently to flatten the dough before baking.   I made one batch round and one batch flat.

Bake in the preheated over for 10 -14 minutes or until almost set.

Allow to cool on pan for a few minutes or until firm then remove with a spatula and cool completely on a wire rack.  


Check out all the beautiful recipes my fellow bakers have for you today:

Thursday, April 18, 2013

Almost Gwyneth's Fudgy Brownies

My less-healthy version called almost Gwyneth Paltrow's fudgy brownies. Still made with spelt, they are chewy and chocolatey and delicious!

I was sitting around the house this past Monday (actually on my laptop making comments on many of the movie-inspired #SundaySupper posts  – so many fabulous ones!) and suddenly, on Facebook (yeah, okay, you got me, also reading Facebook) a link popped up for these brownies.  It was posted by a friend who is trying to eat more healthily (Hi, Claire!) and she said that, for healthy brownies, they were pretty good.  More cake than brownie but good.  Well, I just happened to have some spelt flour I bought on a whim a few weeks ago, (I was under the mistaken impression that it was gluten free.  It’s not!) so I decided to give them a try.  Of course, as these things usually go, I didn’t have maple syrup or agave nectar or soy milk.  So substitutions were made.

If you’d like to make Gwyneth’s actual recipe, here’s the link with metric measurements and imperial measurements, but I can tell you that, after comparing results with my friend, my brownies were chewier and more brownie than cake.  Not as healthy perhaps, since they have sugar.  But hey.

And while, I’m but hey-ing, what’s with all the hating on Gwyneth?   I think folks are just jealous.  Are you a Gwyneth fan?

2 cups or 200g spelt flour
1 cup or 80g cocoa powder (I used Hershey’s Special Dark.)
1 1/2 tablespoons baking powder
Healthy pinch fine salt
1/2 cup or 125ml canola or other light oil
1 cup or 250ml honey
1/2 cup or 100g light brown sugar
1/2 cup or 125ml strong brewed coffee, cooled
1/2 cup or 125ml milk
1 tablespoon vanilla extract
1 cup or 175g semi-sweet chocolate chips

Preheat your oven to 350°F or 180°C and prepare your baking pan by greasing with a little canola oil or baking spray.   This is supposed to make 12 brownies so I used my square brownie pan but I must admit it was very full.  (You’ll see what I mean later.  Nothing ran over during baking though, so I guess it was just big enough.)

Gwyneth’s instructions said to sift the flour, cocoa, baking powder and salt together but when I tried sifting the spelt flour, the bigger bits just got stuck in the tiny holes in my sieve, so I tipped the flour into my bowl and then sifted in the cocoa, and added the other ingredients, including the light brown sugar.  So you can probably do the same.

In a separate bowl, whisk together the canola oil, milk, honey, coffee and vanilla.

It doesn't really want to mix.  Just do your best. 

Fold the wet ingredients into the dry ingredients.

Gwyneth said, "Don't stir too hard," so I didn't.

Pour half of your batter into the prepared baking pan.  Sprinkle with half the chocolate chips.

Now cover the chips with the rest of the batter.

Top with the rest of the chocolate chips.

See how full?!  I was a little worried, I'll be frank. 

Bake for about 25-30 minutes or until a toothpick comes out almost clean.  I think underdone is better than overdone when the item is brownies.

All the chocolate chips sank.  But maybe that made them more chewy so I'm not complaining.

Let them cool for about 10-15 minutes and then cut into squares.  These were fabulous warm!


And since I substituted honey for the maple syrup, I am submitting these chewy brownies to 
We Should Cocoa, hosted by Choclette of the ChocolateLogBlog where chocolate is a food staple and April's extra ingredient is honey.  Go on over and visit!