Your own portion-controlled cookies

November 21, 2007|By Jill Wendholt Silva | Jill Wendholt Silva,McClatchy-Tribune

It's raining 100-calorie snack packs. In 2004, Kraft launched the skinny-mini craze with teensy-tiny Oreo and Chips Ahoy cookies. Since then nearly every snack company has downsized a line of goodies.

Portion control is a good idea, but sometimes the final dimensions can seem rather absurd.

For instance, last summer Pepperidge Farms shrunk its chocolate chunk cookies to the size of a nickel. The pouch contains 11 tiny morsels, which pieced together equal about one average-size cookie.

Baking your own cookies gives you control over the amount of sodium, trans fats and artificial flavors. These Chocolate Molasses Cookies are slightly smaller than the palm of your hand and just 76 calories each.

Chocolate-Molasses Cookies

Makes 36 cookies

2/3 cup semisweet chocolate chips

1/2 cup unsalted butter

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup brown sugar

1 egg, lightly beaten

2 tablespoons dark molasses

1 teaspoon vanilla extract

confectioners' sugar, for dusting

Preheat oven to 350 degrees.

Melt chocolate and butter in microwave-safe glass mixing bowl on high power in 30-second increments, until almost melted.

Stir to blend well, then let cool. (The total microwave time is about 1 minute.)

In a separate bowl whisk together flour, baking soda and salt.

Stir brown sugar, egg, molasses and vanilla into cooled chocolate mixture. Add flour mixture, stirring until combined.

Place scant tablespoons of dough on ungreased cookie sheet, 2 inches apart. Bake 10 to 11 minutes, until tops begin to crack and cookies are still soft to the touch. Let cool 5 minutes; transfer to wire rack and dust lightly with confectioners' sugar.

Per cookie: 76 calories, 4 grams fat, 2 grams saturated fat, 12 milligrams cholesterol, 9 grams carbohydrate, 1 gram protein, 27 milligrams sodium, trace fiber

Recipe analysis provided by The Kansas City Star.

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