Multigrain Dark Chocolate Chip Cookies
You can never have too many side dish recipes, so give Multigrain Dark Chocolate Chip Cookies a try. This recipe serves 13 and costs 48 cents per serving. One serving contains 278 calories, 4g of protein, and 14g of fat. Head to the store and pick up whole wheat flour, light brown sugar, kosher salt, and a few other things to make it today. 50 people were glad they tried this recipe. It is brought to you by Sarahs Cucina Bella. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 23%, this dish is not so excellent. Dark Chocolate Cherry Multigrain Cookies, Multigrain Chocolate Chip Cookies, and Multigrain Chocolate Chip Cookies are very similar to this recipe.
Servings: 13
Ingredients:
1 tsp baking soda
1 10-oz package 60% Cacao bittersweet chocolate chips
1/4 cup coconut sugar (or granulated sugar)
1/2 cup prepared quinoa
1/4 cup egg substitute (or 1 large egg)
1/2 tsp kosher salt
1/2 cup packed light brown sugar
1/2 cup old fashioned oats (not instant)
1/2 cup unsalted butter, softened to room temperature
1 tsp vanilla extract
1 cup whole wheat flour
Equipment:
baking paper
aluminum foil
baking sheet
oven
stand mixer
bowl
whisk
wire rack
Cooking instruction summary:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper (or nonstick aluminum foil).Combine the butter and sugars in the bowl of a stand mixer. Beat on medium speed until well combined. Add the vanilla extract and egg substitute (or egg) and beat until well-combined.In a large bowl, whisk together the flour, oats, quinoa, salt and baking soda.With the stand mixer running on its lowest speed, add the flour mixture to the butter mixture one scoop at a time, until just incorporated. Stir in the chocolate chips.Using a large cookie scoop (3 tablespoon), scoop the cookie dough onto the cookie sheet, leaving about 2-inches between the mounds.Slide the tray into the oven and bake for 10-12 minutes, until golden on the edges. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cooling rack.
Step by step:
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper (or nonstick aluminum foil).
2. Combine the butter and sugars in the bowl of a stand mixer. Beat on medium speed until well combined.
3. Add the vanilla extract and egg substitute (or egg) and beat until well-combined.In a large bowl, whisk together the flour, oats, quinoa, salt and baking soda.With the stand mixer running on its lowest speed, add the flour mixture to the butter mixture one scoop at a time, until just incorporated. Stir in the chocolate chips.Using a large cookie scoop (3 tablespoon), scoop the cookie dough onto the cookie sheet, leaving about 2-inches between the mounds.Slide the tray into the oven and bake for 10-12 minutes, until golden on the edges.
4. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cooling rack.
Nutrition Information:
covered percent of daily need
