Triple Chocolate Brownie Cookies
I’ve been trying to make a two-bite brownie ever since they appeared on the shelves several years ago. My regular brownie recipe just didn’t hold up in those teeny tiny muffin tins. After three creative attempts, I threw in the towel.
I’ve always thought that combining cocoa powder, cocoa nibs, and chocolate chips was a really great idea, so when I started working on this recipe I had a stroke of genius – why not try for the two-bite brownie as a cookie? Even if they didn’t work, structure wise, I bet my Membership in the Society of Chocolate Lovers, that they would still taste great.
I was right.
And on my first try.
So here, in my humble card-carrying chocoholic opinion is my next award winning cookie, with the heart healthy benefits of canola oil, natural cocoa powder, cocoa nibs, and dark chocolate.
6 tbsp ( 9o mL) canola oil – measure accurately
¾ cup (175 mL) dark brown sugar, packed
2 tbsp (30 mL) honey
1- omega-3 egg
2 tsp (10 mL) pure vanilla extract
½ cup (125 ml) natural cocoa powder – click here to find out what natural cocoa powder is
¾ cup (175 mL) whole wheat flour
2 tbsp (30 mL) wheat germ
¼ tsp (1 mL) baking soda
¼ cup (60 mL) cocoa nibs – click here to find out what cocoa nibs are
¼ cup (60 mL) chocolate chips at least 60% cocoa mass or 70% cocoa mass chocolate chunks
- Make sure that the rack in your oven is in the middle.
- Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
- In a medium mixing bowl beat together the oil, brown sugar, and honey. This is going to look like wet shiny sand, it’s supposed to.
- Beat in the egg and the vanilla for about 3 minutes or until the mixture looks creamy.
- Gently beat in cocoa powder. Warning: turn on those beaters full throttle and you will look like a cocoa mess in a couple of seconds. Gently beat the cocoa powder in on low and increase speed once it’s been incorporated. Then beat for 1 minute.
- In a medium bowl stir together the whole wheat flour, wheat germ, baking soda, cocoa nibs, and chocolate chips or chunks with a whisk. Add to the cocoa batter. Blend until well incorporated, approx. 1 minute. The batter will be really sticky.
- Drop by teaspoonfuls onto the prepared pan using a mini scoop. Bake for 8-10 minutes or until the outside is crunchy looking and they have puffed up. Don’t overbake these morsels; there aren’t a lot of things worse than burnt chocolate, okay I can name three but that’s for another day. My oven bakes these perfectly in exactly 9 minutes.
- Remove from oven. Let cool for 5 minutes on the pan (they will deflate as they cool) and then remove from the cookie sheet and let completely cool on a wire rack. Store in an airtight container for up to 1 week or freeze for up to 3 months.
Makes – 32 cookies using a 2 tsp (10 mL) mini scoop.
One serving = 2 cookies
One serving contains:
154 Calories, 8.2 g Total Fat, 1.9 g Sat Fat, 0 g Trans Fat, 24 mg Sodium, 19 g Carbs, 2 g Fibre, 12.3 g Sugar, 2 g Protein
Diabetes Food Choice Values Per Serving: 1 Carbohydrate, 1 ½ Fats
I use electric beaters when I make cookies, but if you would rather stir by hand using a wooden spoon, more power to you.
Black Bean Tortilla Chip Soup
Tortilla soup is a Mexican-style soup that usually has chicken in it, plus all the bells and whistles which are normally found in this quick and easy dinner – avocado, cilantro, and corn tortilla chips. Not mine. I decided to feature those amazing antioxidant rich black beans instead of the chicken. It still has that unique tortilla soup flavour, but it’s a heart healthier version.
3 cups (750 mL) lower sodium chicken or vegetable broth
One – 19 fl oz (540 mL) can diced tomatoes
One -19 fl oz. (540 mL) can black beans, rinsed and drained
¼ cup (60 mL) deli fresh salsa, mild, medium, or hot
1 tbsp (15 mL) hot sauce, less if desired
1 cup (250 mL) fresh or frozen corn, no need to thaw
1 ripe avocado, peeled and sliced thinly
1 cup (250 mL) thinly sliced green onions, approx. 5 green onions
1 cup (250 mL) chopped cilantro
1 lime, scrubbed well and cut into quarters
40 unsalted whole corn tortilla chips
- Heat chicken or vegetable broth in a large pot over medium/high heat. When it comes to the boil add tomatoes, black beans, salsa, hot sauce, and corn. Bring to the boil, cover, reduce heat to low and simmer for 5 minutes. Stir and remove from heat.
- Ladle soup into 4 deep soup bowls. Equally divide the avocado, green onion and cilantro and sprinkle on top of each soup bowl. Squeeze on some fresh lime juice.
- Put 10 tortilla chips in your hands and slightly crush them into each bowl. Mix gently and serve.
Makes 8 cups (2 L)
Each serving is equal to 2 cups (500 mL)
One serving contains:
420 Calories, 13.4 g Total Fat, 1.9 g Sat Fat, 0 g Trans Fat, 556 mg Sodium, 64.5 g Carbs, 13 g Fiber, 11.8 g Sugar, 15 g Protein
Diabetes Food Choice Values Per Serving: 3 ½ Carbohydrates, 1 Meat and Alternative, 2 Fats