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These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Sunday, January 12, 2014
Chocolate Chip Cookies -- Super Chocolatey & Crunchy!
Happy Sunday! It's a beautiful bright and sunny day here today. I'm getting ready to go do some furniture shopping with my son but wanted to post the cookies I made last night. I made my Chocolate Chip Cookies that are already good "as is"...but I wanted to see how they would turn out if I added some raw cacao nibs to them to add additional deep dark chocolate flavor as well as a bit of crunch. I added about 1-1/2 tablespoons (just stirred them into the batter). I made small cookies -- I got 31 cookies from the batch of dough. I have 2 bags of cacao nibs and have been wondering how else I would use them (I stir them into yogurt sometimes, too). I snapped a few photos of the cookies below. So, if you want to boost the chocolate flavor and add a bit of crunch, too...and are like me and just happen to have some cacao nibs hanging around...give it a try. The link to the recipe is above and here ----> Chocolate Chip Cookies. Enjoy!
This look amazingly delicious!! ...just like everything else you make! :)
ReplyDeleteThanks so much!!! :-)
ReplyDeleteDefinitely want to try... is there a carb count for these somewhere? :)
ReplyDeleteHi Destiny -- this is the recipe calculator I use -- it will give you the TOTAL info for the recipe and then you divide it between the servings (cookies in this case) you actually make. That is the most accurate way to determine it. Here it is: http://caloriecount.about.com/cc/recipe_analysis.php
ReplyDeleteThese cookies are ALL THAT !!! and more. We are also nuts about the peanut butter cookies. Yep I used crunchy peanut butter. It was really tasty
ReplyDeleteHi Anonymous! So glad you are enjoying the cookies -- I bet the crunchy peanut butter is great in the peanut butter cookies! :-)
ReplyDeleteThese cookies look awesome!! Recipe on the list to try!
ReplyDeleteI have used my unsweetened cacao nibs (don't know if they come sweetened) in a LC/SF/WF pumpkin bread (muffins, actually), in addition to whatever nuts. It is a fairly spicy (garam masala/allspice/plus the usual spice suspects!)pumpkin recipe and I had the nibs on hand, needed to use some, and just threw them in. Can't taste the chocolate, but adds a lovely texture.
I guess my point is they might be good to use in a number of baked goods without necessarily adding much, if any, chocolate flavor.
Thank you, GGC!
Alice B.
Hi Alice,
ReplyDeleteI actually have a couple bags of the cacao nibs in my pantry. I use them occasionally...sometimes in yogurt and I have on occasion added them to cookie dough (like this recipe) for texture and crunch. I need to use them more and find a way to "highlight" them more. I like them. :-)