Posted on: Wednesday, February 16, 2005
RECIPE DOCTOR
Godiva Chocolate cookie recipe goes easy on calories, fat
By Elaine Magee
Who can resist a cookie recipe with the words Godiva, pecan and caramel all in its name? These Godiva Chocolate Pecan Caramel Cookies are from a November Food Network special called "America's Best Pastry," which took a look at the National Pastry Team Championship in Las Vegas.
I wanted to make sure these cookies were indeed lighter but still lived up to their name.
I kept the brown sugar called for but substituted Splenda for the granulated sugar. I used a no-trans, less-fat margarine (with 8 grams fat per tablespoon such as Take Control) and increased the vanilla extract a smidgen. To increase the fiber, I used ý cup whole-wheat flour and 1 cup white flour instead of 1 1/2 cups white flour.
I took the chocolate chunks down a notch, using 2 ounces instead of 3 and decreased the pecan pieces from 1/2 cup to 1/3 cup. The cookies were still deliciously decadent and gooey, and the calories were cut by 25 percent and the fat by a third.
Original recipe contains 202 calories, 10 grams fat, 5 grams saturated fat, and 26 milligrams cholesterol per cookie.
GODIVA CHOCOLATE PECAN CARAMEL COOKIES
Heat oven to 375 degrees. Line a large cookie sheet with parchment paper (or coat pan with canola cooking spray).
In large mixing bowl, cream together brown sugar, Splenda and margarine until fluffy using an electric mixer. Add egg and beat well. Add vanilla extract and beat until blended.
In a medium bowl, whisk together flours, baking soda and salt. Slowly add dry ingredients to the margarine mixture. Continue to mix until a soft dough forms. Stir in chocolate and pecan pieces.
Using a cookie scoop (or 1/8-cup measure), scoop cookie dough and press 1 caramel into the center of each dough ball. Wrap the dough around the caramel so that the caramel is no longer visible. Lightly press each cookie onto the prepared baking sheet and flatten slightly with your hand.
Bake for about 10 minutes or until cookies are golden on top.
Makes about 18 bakery size cookies.
• Per cookie (using Take Control as the margarine): 154 calories, 2.5 g protein, 20.5 g carbohydrate, 6.7 g fat (1.8 g saturated fat, 3.5 g monounsaturated fat, 1.4 g polyunsaturated fat), 12 mg cholesterol, 1 g fiber, 158 mg sodium Elaine Magee's book "Fry Light, Fry Right" is in bookstores. Reach her through her Web site at www.recipedoctor.com. Personal responses can't be provided. This column is distributed by Knight Ridder News Service.
