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!
- 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)
Directions See How It's Made
- 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.