1. Very Nutritious - 11 grams of fiber, 67% of the RDA of Iron, 58% of the RDA of Magnesium, 89% of the RDA for Copper, 98% of the RDA for Manganese, and it also has plenty of potassium, phosphorus, zinc, and selenium.
2. Powerful Source of Antioxidants - Dark Chocolate is loaded with organic compounds that are biologically active and function as antioxidants.
3. May improve blood flow and lower blood pressure - the flavonols can stimulate the endothelium (lining of the arteries) to produce Nitric Oxide which sends a signal to the arteries to relax, which lowers resistance to blood flow, and in turn lowers blood pressure.
4. Raises HDL and protects LDL against oxidation - the increase HDL can lower cholesterol and by protecting LDL it prevents reacting to free particles and damaging such things as the lining of your arteries.
5. May lower the risk of Cardiovascular Disease - studies have shown that cocoa, over a 15 year period with 470 men, reduced the risk of cardiovascular disease by 50%! Another study showed by eating chocolate 2 or more times per week lowered the risk of calcified plaque in arteries by 32%.
6. Protect your skin from the sun - Again, the flavonols in dark chocolate can protect against sun-induced damage to the skin, along with increasing skin density and hydration.
7. May Improve Brain Health - High cocoa flavonols increases blood flow to the brain and may, especially, improve cognitive function to the elderly with mental impairment.
Off my soap box, but lets vote for Chocolate--something I bet we can all get behind!
Chocolate~Chocolate Crunch Cookies
1/2 cup (1 stick) unsalted butter
4 oz. 62% Chocolate, roughly chopped
In a small saucepan, over low heat, melt the butter and chocolate together. Once melted, stir well and remove from heat to cool.
Preheat oven 325F-degrees. Line two baking sheets with parchment paper and set aside.
2 large eggs
1 1/2 cups granulated sugar
1 tsp. vanilla
1 cup King Arthur all-purpose flour
1/2 cup Dutch-processed cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Bittersweet chocolate chips
12 regular sized Oreos or 17 Thin Oreos crushed
In a stand mixer, beat the eggs and sugar for 2 minutes. Add the melted chocolate/butter mixture, and vanilla and mix well, scrapping down the sides of the bowl as needed with a rubber spatula.
Whisk the dry ingredients together and add to the chocolate mixture. Mix on low just until combined. Stir in the Bittersweet chocolate chips.
Place rolled cookies on the prepared parchment-lined cookie sheets. Bake in the preheated oven for 12 minutes. Don't over bake as they will tend to dry out.
Now, relax. Have a glass of cold milk and let the stress of the week wash away as you bite into these cookies. Enjoy!