I woke up at my usual 4:45 AM alarm and remembered that I was supposed to let a friend taste a couple new creations from my kitchen. I still had some Blushberry Cake, the uniced tail end of the Coeur de Framboise baked on Saturday, cut into manageable sticklets for munching, but realized with horror that I was fresh out of Bad Girl cookies.
This, my friends, just wouldn’t do at all.
And so, still rather heavy-lidded with sleep, I waddled down to the kitchen and threw everything together to make a different sort of cookie, something healthy and satisfying but also rather moreish and tempting all at the same time.
The end result of my efforts: the Amazon.
Amazons are moist, chewy, rather cakey-textured chocolate cookies that get some of their oomph from a hint of hazelnut flavor in the form of both praline-filled milk chocolate and a healthy helping of gianduia (Nutella to those in the know). Somewhat bigger than the average cookie – it’s even bigger than most crinkles I’ve eaten – these truly are treats for those with gargantuan appetites.
The interesting part here is that they’re actually good for you. The cookie itself is made with a blend of Splenda and dark brown [muscovado] sugar, AP flour, whole wheat flour, and rolled oats. Throw in some pecans and dried cranberries, and these make a perfect post-workout snack.
Incidentally… If you’re planning to make these, I suggest that you use Ecuador dark chocolate (available in button form from Heavenly Chocolates) as the dusky bitterness makes for a good flavor balance with the creamy sweetness of the hazelnut paste.
- 100 grams dark chocolate buttons or 1 100-gram dark chocolate bar, broken up
- scant 50 grams milk chocolate with praline filling or hazelnuts
- 1/2 cup granulated Splenda
- 1/4 cup muscovado sugar
- 1/4 teaspoon baking powder
- 1/4 cup vegetable shortening
- 1/4 cup Nutella or any commercially available hazelnut paste (I used Nusica in these)
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup rolled oats
- 1/4 cup pecans, coarsely chopped
- 2 tablespoons dried cranberries
- 2 eggs
Preheat your oven to 350 degrees / Gas Mark 4. Line a cookie sheet with a greaseproof liner or Silpat mat.
In a heatproof bowl, microwave the dark and milk chocolates, gianduia, and shortening on HIGH for 45 – 50 seconds. Remove from microwave and stir until smooth. Add the Splenda, muscovado, and eggs and mix until well-incorporated.
In another bowl, mix together the flours, oats, and baking powder. Pour in the chocolate mixture and mix to achieve a very sticky, rather gloopy dough. Fold in the cranberries and pecans.
Drop 2-tablespoon rounds of dough onto the prepared cookie sheet. Bake for about 10 – 12 minutes. Do not overbake!
Remove from the oven and cool on a rack. Makes approximately 14 large cookies.
Take them with you when you go running or spend time in the gym. They may taste very wicked, but they really are good for you. 😉