Holy happy accident batman! I was trying to make mini cookie cakes but got a little um... inspired in the process and started substituting pretty much anything and everything in sight. I wasn't entirely sure the result would be edible [baking and I don't get along] and I got the surprise of my life when my fluffy cookie cake resulted in buttery, melt-in-your-mouth shortbread.
1 cup whole wheat flour
2/3 cup semi-sweet or dark chocolate chips
2/3 cup unsalted walnuts, chopped [optional but delicious!]
1/3 cup light brown sugar, packed
1/2 cup unsalted butter, melted
1/4 cup grape seed oil
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp almond extract
1/8 tsp salt
inspired by Chocolate and Carrots, adapted by moi
the mini tart pans came in a 6pk from bed bath and beyond - I use them for all my desserts and quiches latley. Love them so!
Preheat your oven to 350F and melt the butter. Mix flour, salt, and baking powder together in a bowl. In a separate bowl, beat butter and sugar together to incorporate, then add vanilla, almond extract, and oil and beat. Next slowly add dry ingredients and mix. Fold in chocolate chips and walnuts. After spritzing your pans with a little spray oil [I use a mist-able grape seed oil], spread dough into 5 mini tart pans or one large pan. To use my favorite technical term, "smoosh" a thin layer of dough in each pan. Bake on center rack at 350F for 15-16 minutes. Allow to cool completely before serving.
Swoon worthy! I love chocolate chips as much as the next girl, but the walnuts and almond extract were what made me weak in the knees. So good! Buttery, crumbly, melt-in-your-face amazingness. They reminded me a LOT of the Sandies shortbread cookies I used to bribe my Food Science professor with. Er... maybe bribe is a strong word... let's just call it a reward for putting up with me. Regardless, these tasted professional -- Score! Cookies aren't notoriously healthy, but with whole grains, dark chocolate, grape seed oil, and raw walnuts... not bad if you ask me! =)