Total Time
42mins
Prep 30 mins
Cook 12 mins

Fudgy and soft cookies for chocolate freaks! I try to cut down the sugar with substituing with Splenda whenever possible. You may be creative to dip these cookies into chocolate, or drizzle with more chocolate, serve with ice-cream on top...or they are totally heavenly alone!

Ingredients Nutrition

Directions

  1. Place chocolate in small microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
  2. Mix flour, cocoa, baking soda and salt.
  3. Beat butter in large bowl until creamy, using electric mixer at medium speed. Add sugars and continue beating for 2 to 3 minutes or until mixture is light and fluffy. Add egg and vanilla and beat well. Stir in cooled chocolate.
  4. Beat in flour mixture in two additions, using low speed. Stir in chopped chocolate. Cover and refrigerate until firm, about 4 hours or overnight.
  5. Preheat oven to 350°F Grease baking sheets. Make 12 big cookies. Bake 12 minutes.