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March 01, 2006

Chocolate espresso cookies


I'm doing my best to stay away from too many sweets and fatty things these days because suddenly I see that over a year of food blogging has crept up on me in the form of far more ass than I need. Sam expressed a similar sentiment a few weeks back when she declared the food blogging makes you fat. I feel I should qualify that statement, at least in respect of my own current state of fatness. Because it's probably not the food blogging per se that makes me fat, it is that I (like all the food bloggers I know) already have a deeper connection with food than most people generally and the food blogging both celebrates that and exposes it as my greatest weakness.

As my mate Veronica once told me, "Lynette, You're your own worst enemy."

I suspect that amongst those of us who really truly love food in a way that regular folks don’t, there will always be a push and pull struggle between wanting to make the best food possible and wanting to not end up looking like Jabba The Cook. If I’m cooking a great meal, especially one I intend to blog about, why would I use low-fat sour cream? We all know full fat sour cream tastes and feels better. Sure. Until you wake up 6 months or a year down the road from that meal, and all those that followed it, and realize you’re not happy with the size of your keister and your favourite jeans just don’t fit any more. Which is where I’m at now. And honestly, as much as I love cooking and sharing a great meal with my friends and family. I don’t love sharing that little roll of fat that spills over the top of my pants when I sit down to eat that meal.

And since I reckon that people read my blog because they also dig the food groove, they'll have at least some of the same issues and be happy for the changes round here. Which brings me to the changes...So, in honour of Sam’s inspiration, and my commitment to losing some of that Food Blog Fat, I’m going to make a concerted effort to slim down the offerings on Lex Culinaria. Where recipes are posted that aren’t diet friendly, I’ll try to offer substitutions that will help make the recipe lighter. Unfortunately, there’s just not much that you can do to slim down a dark chocolate espresso cookie other than to control portion size, so I’ll try to offer calorie counts for my recipes as well so those who know their limits can have the information they need to make an informed choice.

On to the cookies.

Why do a post about cookies as my first entry after committing myself to lightening up my cooking?

Because I am the sort of person who, if I don't get a little treat now and then, will eventually crack and eat and whole cake myself, straight from the pan.

These cookies are perfect little treats. They aren't too sweet. They contain a bucket load of dark chocolate. And the texture is positively fudgy. And at 70 calories a cookie, I can have a little pick me up in the afternoon instead of heading down to the Bernard Callebaut chocolate shop that someone who clearly hates me located very near the bottom of the elevators at work.

  • 225 grams bitter-sweet dark chocolate
  • 50 grams (about 2 tablespoons) butter
  • 1 egg, plus two egg whites
  • 50 grams brown sugar
  • 50 grams white sugar
  • 30 ml crazy strong coffee
  • 100 grams almond meal
  • 60 grams flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon

Melt chocolate and butter in the top of a double boiler over medium heat. Whip eggs and sugar on high speed until pale and frothy, about 10 minutes. Stir chocolate mixture into egg mixture. Stir in coffee. Sift almonds, salt, flour and cinnamon together and mix into wet ingredients. Don't worry if your batter looks too runny to be cookie dough, it's supposed to look that way. Pour batter into a shallow plastic pan (one of those black plastic glad bake pans works well) and refrigerate for 3 or 4 hours, until the dough is chilled and firm. Roll dough into balls the size of a hard-boiled egg yolk. Dip each ball in sugar and then squash them flattish with the bottom of a glass or mug. If you'd rather not get your hands all sticky, you could roll the dough into a log, coat the log in sugar and slice cookie rounds from the log instead of making the balls. This should make 40 small cookies. Each cookie will run you about 70 Calories and 3 grams of fat.

Bake in a 325F oven for 12 minutes.


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proud of you. words we should all be living by. but, in the dark alley, after I have made your reasonably caloric, well-balanced entrees, i will continue to conduct my sordid hidden love affair with saturated fat. *at least you tried* *ashamed* xoxo

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