Let’s get honest for a minute here. There’s a solid week every month that women are allowed to be
bitchy more abrupt than usual. This coincides with all sorts of wonderful things like cramps, hypersensitivity, extended bathroom breaks, chocolate cravings, etc. For the last three years, I barely had a period. My body seemed to try to have one, but I just couldn’t pull it off most months. Because of my unruly body, I didn’t have any excuse for my abrupt behavior… except that I was bitchy (What? NO!).
Good news, though! My body is currently back to working correctly and my excuse for craving chocolate is back full force. This is a dangerous craving for me. I love chocolate on a regular day, so when I crave it on an extreme level, my dieting is constantly on the brink of disaster. Last month, everyone and their mother and their sister and their bestest friend in the whole world decided to make cookies. I’m not even joking. EVERYONE MADE COOKIES. And then they posted about it on Facebook. Cruel! Jess said she wanted to make some too and I was happy to participate in that. I didn’t want to make any regular cookie, though. My brain told me, “You want chocolate cookies with walnuts in them.” I said to my brain, “Damn, that’s a great suggestion.” So I made some.
I found a recipe on the Cooking Light website for Mudslide Cookies and went from there. They were perfect! Not overly sweet (which is easy to do with chocolate cookies), perfectly crisp on the outside, but pillowy on the inside. Best part? Low calorie! Granted, it’s still a CHOCOLATE COOKIE, so it’s going to have at least a few calories in it, but these aren’t over the top. I made 30 ginormous cookies (as in the size of the palm of my hand) and they were only 4 PP each. You could easily make cookies that were slightly smaller, and make 48 at 2 PP each. Best part? They satisfy my chocolate craving without making me want to eat seven in a row. I get my momentary fill of chocolate after one! That’s incredibly important for me. I have a tendency to go for chocolate CHIP cookies and then I eat four in a row just to get enough chocolate chips to actually satisfy my craving. That’s not so helpful when you’re dieting.
Mudslide Cookies (slightly modified from Cooking Light)
PointsPlus Per Serving: 4 (or 48 cookies for 2 PP each)
- 2 oz unsweetened chocolate, 10 PP
- 2 oz bittersweet chocolate, 9 PP
- 1 1/2 tbsp organic unsalted butter, 4 PP
- 1 1/2 tsp strong black coffee (CL used instant coffee granules, but I’m classy, so I don’t have those)
- 1 tsp vanilla extract
- 1 1/2 cups all purpose unbleached flour, 17 PP
- 1/2 cup unsweetened cocoa powder, 4 PP
- 2 tsp baking powder
- 1/8 tsp salt
- 2 large eggs, 4 PP
- 3 egg whites, 1 PP (CL used 1/2 cup egg substitute, but I didn’t have that)
- 2 1/2 cups organic cane sugar, 52 PP (CL used regular refined sugar)
- 1/2 cup chopped walnuts, 11 PP
1. Preheat oven to 350°.
2. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. (I melted my chocolate in a sauce pan on the stove since I have a tendency to over-nuke my chocolate.) Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture and nuts.
4. Cover baking sheets with parchment paper or use a silpat mat (BUY ONE. Do it now.) Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds (the pressing is optional. I didn’t press and they turned out perfectly round). Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.
When the cookies are done, they’ll be cracked on top and still moist in the center. And magically delicious! Hee hee!