So, I’ve come to the realization that my metabolism is just not what it used to be.
In the past, as long as I was moderately active, I could eat whatever I wanted. I mean, I still refrained from fast food and watched my portion sizes, etc., but I always, always had dessert. Always.
Like, after-every-meal always.
So when I bake, which is (unfortunately??) one of my favorite things to do, I end up eating what I bake. Obvious, huh.
With my aforementioned dessert habits, what is typically a fairly normal portion size (say, two small cookies) becomes a little over-indulgent when I have two after lunch, and two after dinner. My clothes cannot handle four cookies a day anymore.
This is one of my solutions, and so far, it has worked. Now I know making and freezing cookie dough isn’t incredibly inventive, but it’s been helpful in my goals of not grabbing one, or two, after every meal. When deciding what kind of dough to make, I knew I wanted something that would satisfy my craving for chocolatey and chewy. Something that wasn’t a chocolate chip cookie.
I may have shared this before, but I don’t love chips in my cookies. I prefer soft, chewy, doughy cookies…where you can taste the dough. Puffy sugar cookies, creamy peanut butter cookies, etc. So when I make a chocolate cookie, I want it to be rich and dark and devoid of any chocolate chips. Sorry. Feel free to add chips to this if you must though 🙂
This is really more like a brownie, encased by a chewy shell on all sides….really, really good warm with some ice cream. But that would defeat the purpose of freezing them for moderation, so let’s skip that.
Easy Brownie Bite Cookies
4 oz unsweetened baking chocolate (4 squares if using Bakers)
1 1/2 sticks butter
1 c sugar
1/2 c Splenda Baking Blend*
1 tsp vanilla
1 1/2 c flour
1/2 c whole wheat pastry flour*
*I used these items because I had them on hand, and it makes these cookies a tad bit healthier. The purpose here though is portion control, so if you don’t have these items, and need to make the following substitutions, you can. ‘Cause our goal here is to just eat one!
-use 2 c sugar instead of 1 c sugar + 1/2 c Splenda
-use 2 c flour instead of 1 1/2 c flour + 1/2 c whole wheat flour
Melt chocolate and butter together in a large bowl in the microwave, working in 1 minute intervals. Stir in sugar and splenda (if using). Add eggs and vanilla and mix well. Lastly add the flour, mixing until combined.
The dough is too sticky at this point to roll into balls, so you will want to refrigerate it for 15-20 minutes until it can be worked with. Now, if you want to bake the whole batch right away, go for it. But if you want to freeze them, like I did, read below:
Remove from fridge when ready, and begin rolling the dough into 1 1/2 inch balls. Place on a lined baking sheet (they can be semi-close together…you’re not baking them) and freeze for an hour or so. Remove and place in a Ziploc baggie or airtight container.
When ready to bake, remove desired number of dough balls from the freezer and place 2 inches apart on a parchment lined baking sheet. Let sit for 10 or so minutes to soften a bit, then bake at 350 for 8-10 minutes. If you are baking these right away, you don’t need to let them sit to thaw, obviously. 🙂 Just bake after their short stay in the fridge.
Just so you can see how incapable I am of building stable cookie towers….