On Jun 4, 6:08*pm, Bryan > wrote:
> On Jun 4, 4:18*pm, John Kuthe > wrote:
>
>
>
>
>
> > On Jun 4, 3:29*pm, Dave Smith > wrote:
>
> > > I came across this recipe in the newspaper the other day and saved it
> > > because I am supposed to be on a heart healthy diet. This recipe uses
> > > canola oil instead of saturated fats, not too much sugar, and it uses
> > > whole wheat flower.
>
> > > I thought the cookies were going to flop because the batter appeared to
> > > be way too runny for cookies. It looked more like a brownie batter than
> > > cookie dough. I was surprised that they turned out looking as good as
> > > they did. They spread out a bit, as they were supposed to, but not all
> > > loose and sloppy. They turned out to have a really nice texture.
>
> > > Best of all... they are delicious. The chocolate nibs add an interesting
> > > taste and nutty texture. *Only problem is that the nibs were available
> > > only in a health food store and were pretty pricey. I guess the price is
> > > not too bad considering that you use few chocolate chips, and
> > > inexpensive canola oil instead of other fats.
>
> > > Triple Chocolate Brownie Cookies
>
> > > 3/4 cup dark brown sugar
> > > 6 Tbsp. Canola oil
> > > 2 Tbsp. honey
> > > 2 tsp. vanilla extract
> > > 1/2 cup organic cocoa powder
> > > 3/4 cup whole wheat flour
> > > 1/4 cup chocolate nibs
> > > 1/4 chocolate chips (with at least 60% cocoa mass or chocolate chunks
> > > with at least 70% cocoa mass)
> > > 2 Tbsp. wheat germ
> > > 1/4 tsp. baking soda
>
> > > Preheat oven to 375 F.
> > > Beat together brown sugar, oil, honey, egg and vanilla until creamy,
> > > about 3 minutes.
> > > Beat in the cocoa powder .... carefully... slowly at first then on high,
> > > Beat for one minute.
>
> > > Stir together flour, cocoa nibs, baking soda and wheat germ. * Add flour
> > > mixture to liquid mixture and blend about one minute.
>
> > > Drop batter on prepared cookie sheets in rounded teaspoons shapes, about
> > > 1 inch apart. Bake for 8-10 minutes. Leave on sheets for a few minutes
> > > before transferring to a rack.
>
> > Mmmmm! Baked foods with chocolate nibs! YUM-O! :-)
>
> But I don't understand the last 2 ingredients. *Wheat germ? *For
> health? *And the baking soda instead of powder. *I don't see anything
> acid for it to react with.
> Also, if you're one of the folks who does not perceive Canola as
> neutral, that should be subbed out.
>
>
>
> > John Kuthe...
>
> --Bryan- Hide quoted text -
>
> - Show quoted text -

Baking soda is usually called for in recipes with chocolate - I don't
know why, it just is.

N.