Sunday, October 30, 2016

Full of Secrets Chocolate Chip Cookies #SundaySupper

Since the majority of my waking hours are spent in the company of elementary school children, I'm surrounded by fans of sweets - particularly packaged junk food. I do my best to bring the benefits of homemade treats to my home economics classes, incorporating fresh fruit, less refined sugars, etc., but when holidays like Hallowe'en roll around, all bets are off. We had our annual bake sale fundraiser at our Hallowe'en party again, and in light of the junk food overload we had in the classroom I decided I would do my best to plow through a bunch of it at once, thus reducing the total sugar swings we had to cope with.

I started with chopping up all the chocolate I could readily get my hands on - Kit Kats, Aeros and Twix for the most part - and tempered their extra sweetness (since I usually use bitter or semisweet) with a few bags of crushed potato chips. Realizing I was low on the requisite margarine (the recipe came from Becel), I tossed in the rest of the amount's worth in cream cheese, followed by a scoop of mayonnaise for the eggs (a trick I picked up from Cupcake Project). Scooped and baked off (without the need to chill, although this worked fine as well with subsequent batches), I was rewarded with the perfect amount of soft, chewy, two-bite cookies laden with pops of sweet, salty and crispy treats. Even better, they were the perfect generation-bridging food thanks to the slight tang of the mayo and cream cheese as well as the dark muscovado sugar, and they disappeared before I got a chance to buy one!

This week, our #SundaySupper tastemakers have the answer to those who find themselves with too much candy after Halloween. We've got a ton of creative, decadent and (slightly less) spooky Leftover Halloween Candy Recipes waiting for you!








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Full of Secrets Chocolate Chip Cookies
Adapted from Becel
Makes ~24

½ cup flour
½ cup spelt flour
¼ tsp baking soda
Generous pinch kosher salt
pinch nutmeg
2 tbsp soft margarine
2 tbsp cream cheese, softened
1 oz (about 1 tbsp + 1 tsp) muscovado sugar or dark brown sugar
.8 oz (about 5 ½ tsp) Sucanat or sugar
1 ½ tbsp mayonnaise
1 tbsp vanilla
1 cup chopped chocolate candy
2 (16g) mini bags or 1 (28g) bag plain potato chips, crushed
  1. Heat the oven to 375°F and line two baking sheets with parchment.
  2. In a bowl, whisk together the flours, baking soda, salt and nutmeg. Set aside.
  3. In a large bowl, cream together the margarine, cream cheese and sugars until fluffy.
  4. Add the mayonnaise and vanilla, beating well.
  5. Add the flour mixture, beating just until blended.
  6. Fold in the chocolate and potato chips.
  7. Scoop 12 cookies onto each baking sheet about 1 ½” apart.
  8. Bake 8 minutes, until edges are golden.
Amount Per Serving
Calories: 87.2
Total Fat: 4.7 g
Cholesterol: 3.1 mg
Sodium: 34.5 mg
Total Carbs: 10.7 g
Dietary Fiber: 0.6 g
Protein: 1.3 g

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