I’ve been eye-balling some sweets for a while now. \u00a0Have you tried any of these?<\/p>\n
Mudslide Cookies <\/a>(Serves 30) WWPP=4 (or Serves 48\/WWPP=2)<\/p>\n Mudslide Cookies (slightly modified from Cooking Light) INGREDIENTS INSTRUCTIONS No Description<\/p>\n<\/blockquote>\n
\nServings: 30
\nPointsPlus Per Serving: 4 (or 48 cookies for 2 PP each)<\/p>\n
\n2 oz unsweetened chocolate, 10 PP
\n2 oz bittersweet chocolate, 9 PP
\n1 1\/2 tbsp organic unsalted butter, 4 PP
\n1 1\/2 tsp strong black coffee (CL used instant coffee granules, but I\u2019m classy, so I don\u2019t have those)
\n1 tsp vanilla extract
\n1 1\/2 cups all purpose unbleached flour, 17 PP
\n1\/2 cup unsweetened cocoa powder, 4 PP
\n2 tsp baking powder
\nchocolate, cookie, peanut butter, pb fudge, fudge, dessert
\n1\/8 tsp salt
\n2 large eggs, 4 PP
\n3 egg whites, 1 PP (CL used 1\/2 cup egg substitute, but I didn\u2019t have that)
\n2 1\/2 cups organic cane sugar, 52 PP (CL used regular refined sugar)
\n1\/2 cup chopped walnuts, 11 PP<\/p>\n
\n1. Preheat oven to 350\u00b0.
\n2. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. (I melted my chocolate in a sauce pan on the stove since I have a tendency to over-nuke my chocolate.) Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
\n3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1\/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture and nuts.
\n4. Cover baking sheets with parchment paper or use a silpat mat (BUY ONE. Do it now.) Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1\/4-inch-thick rounds (the pressing is optional. I didn\u2019t press and they turned out perfectly round). Bake at 350\u00b0 for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks. When the cookies are done, they\u2019ll be cracked on top and still moist in the center.<\/p>\n\n
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