Medifast Recipes > Desserts > Medifast Chocolate Cookies Recipe
This is another great tasting recipe for Chocolate Cookies.
- Start by mixing the brownie mix and 3 tablespoons of water in a bowl. Mix well and set aside.
- Put the Peanut Butter Chocolate Crunch Bar in the microwave. Microwave it on high for 20 seconds until it slightly melted.
- When done, take it out from the microwave and mix it with the brownie mixture. Mix until well blended.
- Then put the mixture into two separate ramekins or on a plate greased with cooking spray. Microwave it for 2 minutes.
- After 2 minutes, remove from the microwave and transfer in serving plate. Serve and enjoy.
- Tips in baking cookies:
To have good quality cookies you must choose the right chocolate chip cookie ingredients. This is one of the most important baking tips that you should remember because the ingredients that you will use is where it all starts.
It is recommended to use soft butter. Softened butter makes the creaming stage much easier for whipping air into your chocolate chip cookie ingredients.
You must also cream the sugars well until the mix looks lighter in color and fluffy. When its color is lighter and when it’s fluffy, you know that there is plenty of air whipped into your dough.
Make sure to measure your flour correctly. Scooping right out of a flour bag or jar and leveling it off is incorrect. Flour settles, so measuring it this way packs more flour than you want into your measuring cup.
Dump your measured flour and other dry ingredients on a sifter. If you don’t have a sifter you can combine all dry ingredients with a wire whisk, but properly sifting is best.
Do not over mix. Mixing the flour too long may result to gluten strands and this will give you a tough cookie. Mix the dry ingredients just until blended.
Make sure that your cookies are of the same size. You can use a cookie or ice cream scoop to make sure that the cookies have the same size.
Use parchment paper, a silicone based product is one of the must have in a cookie baker’s kitchen. Cookie bottoms will turn out smooth and cookie will slide easily off the sheet.
Bake just until the cookie edges are brown and not the whole cookie. Brown cookies are pretty but this also means dry and crispy cookie.
Leave the cookies on the cookie sheet for at least 2 to 3 minutes after baking. This will make them easier to scoop off the cookie sheet and provides them a bit of time to finish cooking.
It is also recommended to use an oven thermometer. Make sure that your oven is accurate with a thermometer and then bake the cookies at a slightly lower temperature.
You can freeze baked cookies in airtight freezer containers, freezer bags, or aluminum foil. Do not use cardboard containers as they pick up freezer odors.
Unbaked cookie dough can also be stored in a freezer and can be kept frozen for up to 3 months.
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Nutritional Information for 1 Serving