Chewy Chocolate Cookies (and A Lesson In Moderation)

Daniel was about out of cookies, and instead of buying them, I decided to bake him some.

For days, I had a nagging desire to make Chewy Chocolate Cookies – I make these cookies every year at Christmastime, and they are yummy. But, there is nothing inherently healthy about them.


Instead of completely altering the recipe (I did make a few modifications), I decided to apply a principal I have been practicing in my quest to lose weight and become healthy – moderation.

After all, its not about dieting, it about living, and enjoying things, including indulgences, but being responsible and not being gluttonous.

I used to make these cookies the way the old me thought they should be made – for a two-fisted eater – cookies as big as your face! But, these cookies are very rich, made even richer by the dark cocoa I used this time around, so a few bite are really all you need to satiate the chocolate beast within.

So, I carefully spooned out teaspoons full, rounding them back and forth between two spoons like The Food Network taught me, and got beautiful cookies about the size of a silver dollar, just perfect for two to three bites of chocolate bliss.


Not only are they the perfect size for a toddler, they are the perfect sized treat for anyone, without the guilt!


The slogan Enjoy Responsibly should not be reserved to the booze industry, but most definitely applies here, as well. Give these lil guys a try, but keep em small, and enjoy responsibly!

Chewy Chocolate Cookies

modified by Lobster and Fishsticks

  • 1 c. butter
  • 1 c. sugar
  • 3/4 c. dark cocoa
  • 1 1/2 c. all purpose flour
  • 1/2 c. whole wheat flour
  • 2 eggs
  • 1 tsp vanilla

combine sugar and butter, cream together and add eggs and vanilla

add cocoa and flours, combine well

— if the batter is too dry and stiff, add canola oil, one teaspoon at a time up to 2 tablespoons until a smooth, but thick dough forms

spoon by the teaspoonful into rounded drops onto cookie sheet

bake at 350 for 7-9 minutes – they will still be soft as they come out of the oven

allow to cook completely before storing

yields 48-55  two-inch cookies


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