These cookies are not that.
As much as I love guilt-free, healthy food, sometimes you just need a rich and chewy butter-and-sugar cookie to hit the spot.
These chocolate truffles brownie cookies were made with a whole stick of butter, which is not something you’ve seen around these parts recently! However, I couldn’t help using whole wheat flour and some unrefined granulated sugar to add a little virtue to them.
For the sugar, I tried out the awesome new Zulka Pure Cane Sugar, an all-natural and unrefined granulated sugar.
Zulka Pure Cane Sugar is a Non-GMO Project verified “Morena” sugar – a term used to describe granulated sugars that do not undergo conventional refining processes, which remove the complexity and flavor in raw sugar cane after it has been pressed. Zulka is perfect for cooking, baking, beverages as well as everyday uses, like coffee or tea.
I loved that I could use a less-processed version of sugar that tasted great and is easy to substitute!
Plus these cacao nibs, straight from PANAMA (I have the best friends. Ever.) added some dark chocolate brunch to make these little cookies absolutely delightful.
Chocolate Truffle Brownie Cookies
1/2 cup whole wheat
1/2 cup all-purpose flour
1/4 + 1/8 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1/2 tablespoon vanilla
1 large egg
dark chocolate for dipping
- Preheat oven to 350 degrees.
- Combine flour, cocoa, baking soda and salt in a bowl and stir until evenly combined.
- Beat butter and 2 cups sugar until light and fluffy, about 3 minutes. Add vanilla and eggs and gently mix for another minute. Add dry ingredients and mix until just combined.
- Pour 1 cup sugar into a flat-bottomed bowl or plate. Roll small balls of cookie dough (a teaspoon is about how much you’ll want to use for each) between your palms and then roll each ball in sugar to fully coat. Place rolled dough balls on a cookie sheet, leaving a couple inches of space between them. (If the dough is too soft to easily roll, put it in the refrigerator for 10 minutes to help it firm up.)
- Bake just until cookies have spread out slightly but are still moist, 7-8 minutes. Remove from the oven and cool for 5 minutes on the cookie sheet before transferring to a wire rack. (Cookies will be fragile when they come out of the oven and will remain tender after completely cooled.)
- Melt the chocolate in 30-second intervals in the microwave.
- When the cookies have cooled, dip them in the melted chocolate and sprinkle cacao nibs on top.
I was compensated to develop this recipe and write this post on behalf of Zulka Pure Cane Sugar. Although I received product to review, my opinions expressed here are completely my own.