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.

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! :-)

John Kuthe...

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

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

Make your own recipe Bryan, and invite me over for the sampling.

John Kuthe...

I saw the wheat germ too and wondered what it brought to the party. Looks
like a great recipe and I have all of that here for my cookie monsters. Is
the wheat germ important? Polly

On 05/06/2011 1:18 AM, Polly Esther wrote:
>
>
> I saw the wheat germ too and wondered what it brought to the party.
> Looks like a great recipe and I have all of that here for my cookie
> monsters. Is the wheat germ important? Polly

I confess. I thought I had wheat germ on hand but could not find it. I
threw in a handful of oatmeal cookie mix.

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.

On Jun 6, 10:27*am, Nancy2 > wrote:
> 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.

Chocolate must provide the acidity for baking soda to react with to
leaven the product then, maybe. Wish I know, I used to be a baker
years ago but never got into the science of it enough to know.

John Kuthe...

On Jun 4, 6:11*pm, John Kuthe > wrote:
> 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
>
> Make your own recipe Bryan, and invite me over for the sampling.

Those were legitimate questions. As a former baker who has a decent
knowledge of chemistry, you might be able to answer the baking soda
one.
>
> John Kuthe...

--Bryan