Death by Chocolate Cookies

Submitted by Poison_Ivy

"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!"

 

• Ready In: 42mins
• Ingredients: 10
• Yields: 12 cookies
• Serves: 12

ingredients

• 236.59 ml all-purpose flour
• 44.37 ml unsweetened cocoa powder
• 2.46 ml baking soda
• 2.46 ml salt
• 118.29 ml butter, softened
• 59.14 ml Splenda brown sugar blend (firmly packed)
• 78.78 ml Splenda granular
• 1 large egg (at room temperature)
• 4.92 ml vanilla extract
• 255.14 g dark chocolate chips

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.