This is an adaptation of a Hershey's recipe I developed for the 2006 'Zaar cookie swap. These are small cookies but they have a wonderful soft cakey texture and a rich chocolate flavor. I made them with a 1 tablespoon cookie scoop and got 26 cookies. Stick with measuring out a teaspoon or so of dough and you should get the full three dozn. They do get dry after a few days, much more so than a typical cake cookie. My advice, share them and enjoy.
- 6 tablespoons butter, softened
- 2 tablespoons light butter, softened
- 1⁄4 cup Splenda brown sugar blend (equal to 1/2 cup brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 -3 tablespoons cocoa (I like Droste)
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon salt
- 2 tablespoons skim milk
- 1⁄2 cup sugar-free chocolate chips (If yo can't find the chips, a bar chopped into bits works too)
- Preheat oven to 375°.
- In medium bowl, beat butters and brown sugar together until well blended. Add egg and vanilla continuing to beat well.
- Stir together flour, cocoa, baking soda and salt. Add dry ingredients alternately with milk to butter mixture.
- Stir in small chocolate chips (or chopped chocolate).
- Drop by teaspoonfuls onto ungreased cookie sheet. Flatten tops of cookies using the bottom of a glass or the palm of your hand. (Note these cookies do not spread.) Bake 7 to 9 minutes or just until set.
- Remove from cookie sheet to wire rack. Cool completely.