chocolate truffle brownie cookies

Lately I’ve been all about the vegan, paleo, clean eating life.

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These cookies are not that.

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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.

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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!

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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.

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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
cacao nibs

  1. Preheat oven to 350 degrees.
  2. Combine flour, cocoa, baking soda and salt in a bowl and stir until evenly combined.
  3. Beat butter and 3/4 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.
  4. Roll small balls of cookie dough (a teaspoon is about how much you’ll want to use for each) between your palms and then place 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.)
  5. 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.)
  6. Melt the chocolate in 30-second intervals in the microwave.
  7. 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.

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About Bianca

I'm a 20-something optometry student, juggling my aspirations to become a doctor with my passions for food, traveling, and life. You'll find a little bit of each on this blog!
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7 Responses to chocolate truffle brownie cookies

  1. Beth says:

    Oh my, look at all that chocolate! I would like to shove one of those stacks of cookies into my mouth right now. Like, the whole stack. :)

  2. Pingback: guilt-free peanut butter swirl brownie bites | sweet dreaming

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  4. Sherry says:

    Trying to make these, but the ingredients call for 3/4 cup of sugar, and the directions tell you to mix 2 cups of sugar with the butter, leaving the remaining for rolling. So how much sugar do you use???

  5. Sherry says:

    Well made these today with a little tweaking, since I wasn’t sure on the correct amount of sugar to use, and the butter,flour,sugar ratios didn’t look quite right to me, I do not know if they are quite right, but they sure are good!!! Thanks for the recipe.

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