Another day, another chocolate dessert! My friend Jessica told me the other day that she’s so glad I’m not sharing healthy, New Year’s resolution-esque recipes this month. Honestly, it never occurred to me to do so (which is probably a problem unto itself), but the truth is: my resolution is to eat more chocolate. Well, we also have a family resolution to switch to a 15-year mortgage and get our house paid off in record time, Dave Ramsey-style, but I’ll let you guess which resolution I’m devoting more energy towards.
I have frequently inquired of google about the vitamins and minerals in chocolate, usually while I’m in the Trader Joe’s line. Their Dark Chocolate Lover’s Bar cries out for me in the check-out line–you too? But really, there’s plenty of room for chocolate in my diet. I’m one of those totally weird people that makes pretty much everything I eat from scratch (can you smell the bone broth simmering on my stove right now?), so I have room for a few bites of chocolate most days of the week. I’ve completely deluded myself into believing that homemade anything is healthy, even fried food.
In case you’re wondering, chocolate has gobs of vitamin A, loads of B vitamins, and even vitamin C and E. I mean, so does kale, but…you know…it’s k-a-l-e. I rest my case.
Kale-free vitamins, comin’ right up!
I used the same ‘special dark cocoa powder’ as I did in my chocolate marshmallows for these cookies. I bought a box when I was developing recipes for my cookbook, but found that the extra alkalinity in the dark cocoa flubbed up the leavening process in certain desserts. After one too many recipe failures, I threw the box in the back of my pantry and didn’t touch it for months. I found it the other day, and have been using it cautiously in desserts that don’t need to rise. This dessert is the perfect candidate because I don’t want these cookies to rise–I want them flat. Flat, so I can dunk them in more chocolate. Flat, so I can roll them in crushed Ritz crackers. Flat, so I can shove them in my face faster!
You can roll these babies in anything from pretzels, saltine crackers, popcorn, anything! I used crushed Ritz crackers because I like that they’re not only salty, they’re buttery. Chocolate loves butter almost as much as me. *You can substitute regular unsweetened natural cocoa powder.
For the chocolate dip:
*You can substitute regular unsweetened natural cocoa powder.