Low Sugar Double Chocolate Chip Cookies

READY IN: 17mins
Recipe by justcallmetoni

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.

Top Review by little_wing

I made these with my 13yr old daughter in an effort to get her more excited about eating healthier. They were quite good, reminded us very much of a Snackwell's Devil's Food cookie. We used a 50/50 wheat/white flour blend because that's what we had. Definitely made the texture a bit grittier but I didn't mind since it reminded me as I ate one that these were HEALTHY-ish cookies so I didn't have to feel bad. I couldn't find sugar-free chocolate chips so I used a dark chocolate bar made with Splenda which I found in the diabetic section of my grocery store. One 3oz bar equaled exactly 1/2 cup. The dough was a bit sticky and hard to flatten so I chilled it between batches and that helped a lot. I made just under 3 dozen but we had sneaked a bit of batter to taste and that's why we were short cookie or two. Quick tip about keeping them soft...if you store a piece of loaf bread with your cookies, it will harden instead your cookies. I have no clue as to the science behind this, but it does work! Thanks for posting!

Ingredients Nutrition

  • 6 tablespoons butter, softened
  • 2 tablespoons light butter, softened
  • 14 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)
  • 12 teaspoon baking soda
  • 18 teaspoon salt
  • 2 tablespoons skim milk
  • 12 cup sugar-free chocolate chips (If yo can't find the chips, a bar chopped into bits works too)


  1. Preheat oven to 375°.
  2. In medium bowl, beat butters and brown sugar together until well blended. Add egg and vanilla continuing to beat well.
  3. Stir together flour, cocoa, baking soda and salt. Add dry ingredients alternately with milk to butter mixture.
  4. Stir in small chocolate chips (or chopped chocolate).
  5. 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.
  6. Remove from cookie sheet to wire rack. Cool completely.

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