Food recipes
Chocolate Fudge, Cranberry and Walnut Cookies
Chocolate Fudge, Cranberry and Walnut Cookies Ingredients: cocoa, dry powder, unsweetened butter, without salt oil, olive, salad or cooking sugars, brown applesauce, canned, unsweetened, without added ascorbic acid (i...
Chocolate Fudge, Cranberry and Walnut Cookies
Ingredients:
cocoa, dry powder, unsweetened
butter, without salt
oil, olive, salad or cooking
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
nuts, walnuts, english
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat the oven to 375F (190C).
Coat two cookie sheets with cooking spray or lined with baking mats.
In a large mixing bowl, add the cocoa powder, butter, oil and brown sugar.
Stir with a wooden spoon until well blended.
Add applesauce and vanilla extract, mix until smooth and well combined.
In another medium bowl, whisk together flour, baking powder and salt.
Add the flour mixture into the cocoa batter, and mix with the same wooden spatula until just incorporated and moistened.
Fold in walnuts, cranberries, and chocolate chips until evenly distributed.
Drop the dough by tablespoonful.
Place 1 inch apart on prepared cookie sheets.
Press cookies with your fingers to desired thickness.
Bake in preheated oven for 10 to 15 minutes or until desired texture, if you prefer moist cookies, bake for about 10 minutes; if you prefer chewy cookies, bake for about 15 minutes.
Makes about 2 dozen cookies.
Let cookies cool on the sheets for a few minutes until they become firm.
Transfer the cookies onto wire racks, and cool completely.
Keep in an air-tight container for up to 1 week or freeze in a zip-lock bag for up to 1 month.
Ingredients:
cocoa, dry powder, unsweetened
butter, without salt
oil, olive, salad or cooking
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
nuts, walnuts, english
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat the oven to 375F (190C).
Coat two cookie sheets with cooking spray or lined with baking mats.
In a large mixing bowl, add the cocoa powder, butter, oil and brown sugar.
Stir with a wooden spoon until well blended.
Add applesauce and vanilla extract, mix until smooth and well combined.
In another medium bowl, whisk together flour, baking powder and salt.
Add the flour mixture into the cocoa batter, and mix with the same wooden spatula until just incorporated and moistened.
Fold in walnuts, cranberries, and chocolate chips until evenly distributed.
Drop the dough by tablespoonful.
Place 1 inch apart on prepared cookie sheets.
Press cookies with your fingers to desired thickness.
Bake in preheated oven for 10 to 15 minutes or until desired texture, if you prefer moist cookies, bake for about 10 minutes; if you prefer chewy cookies, bake for about 15 minutes.
Makes about 2 dozen cookies.
Let cookies cool on the sheets for a few minutes until they become firm.
Transfer the cookies onto wire racks, and cool completely.
Keep in an air-tight container for up to 1 week or freeze in a zip-lock bag for up to 1 month.