Healthified Chocolate Drizzled Graham Cookies Recipes

SKINNY CHOCOLATE DRIZZLED GRAHAM COOKIES

Skinny Chocolate Drizzled Graham Cookies image

33% less sat fat • 26% fewer calories than the original recipe. Graham crackers "grown up" describes these brown sugar and honey rounds, adorned with mini chocolate pieces and a dainty piping of chocolate.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 48

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 eggs, lightly beaten
1/4 cup honey
1/2 teaspoon vanilla
1 1/4 cups Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole-wheat flour
1/2 cup miniature semisweet chocolate pieces
3 ounces bittersweet chocolate or 1/2 cup miniature semisweet chocolate pieces
1/2 teaspoon shortening

Steps:

Preheat oven to 375°F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, salt, and cinnamon. Beat until light and fluffy, scraping side of bowl occasionally.
Beat in eggs, honey, and vanilla until combined. Beat in as much of the all-purpose flour and the whole wheat flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in 1/2 cup semisweet chocolate pieces.
Shape dough into 1-inch balls. Place balls 1 inch apart on ungreased cookie sheets. Flatten balls slightly. Bake for 8 to 9 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool.
In a small saucepan, combine bittersweet chocolate and shortening; heat over low heat until melted and smooth, stirring often. Cool slightly. Transfer melted chocolate mixture to a small resealable plastic bag; seal bag. Snip a small hole in one corner of the bag; pipe chocolate on tops of cookies. Let stand about 30 minutes or until set.
Chocolate Chocolate-Dipped Graham Cookies: Prepare as above, except add 1/4 cup unsweetened cocoa powder with the all-purpose flour.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 cookie, Sodium 40 mg, Sugar 4 g, TransFat 0 g

CHOCOLATE-DRIZZLED BROOKIES

Chocolate-Drizzled Brookies image

Why choose between a chocolate chip cookie and a brownie when you can have both in one bite? To maintain that fudgy brownie texture on the bottom, don't overbake! You don't want the toothpick to be completely wet with batter, but it should not come out clean. Even though you may be tempted to cut into these while still warm, wait until they are completely cooled to get nice, clean squares.

Provided by Food Network Kitchen

Time 1h30m

Yield 24 chocolate-drizzled brookies

Number Of Ingredients 20

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
3 large eggs
2 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
3/4 cup chocolate chips
1/4 cup heavy cream

Steps:

Make the brownie layer: Preheat the oven to 350˚ F. Brush a 9-by-13-inch baking dish with melted butter. Line the dish with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder and salt in a medium bowl.
Whisk together the granulated sugar and cocoa powder in a large bowl to remove any lumps. Whisk in the eggs and vanilla until well combined. Whisk in the melted butter in 2 additions until smooth. Whisk in the flour mixture just until smooth. Spread in the baking dish.
Make the cookie layer: Stir the flour, baking powder, baking soda and salt in a bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes.
Add the eggs and vanilla to the butter-sugar mixture and beat just until smooth. With the mixer on low speed, beat in the flour mixture just until combined. Stir in the chocolate chips with a spoon or spatula.
Flatten a handful of the cookie dough until 1/2 inch thick and place on top of the brownie layer. Continue to flatten pieces of dough and add to the top, using your fingers to smooth the dough into an even layer covering the entire brownie layer.
Bake until the top is golden and puffed and the edges are crisp and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Transfer to a rack and let cool completely, at least 1 1/2 hours.
Make the glaze: Combine the chocolate chips and heavy cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the bars and cut into squares.

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