If you're craving chocolate, these cookies are for you! Last night, I made them, modifying a recipe I had for chocolate chocolate chip cookies. A few notes: The baking time recommended is what I found worked for my oven, which is just above sea level. I find that my oven bakes things on the fast side, so you may have to adjust the time based on your own situation. Also, note that this recipe only makes 18 average size cookies--you may have to double this recipe for your purposes! Finally, preparation time can probably be reduced if you use an electric mixer. (I didn't, so the time listed is the time it took me to do everything by hand.)
- 1⁄2 cup butter
- 1⁄4 cup granulated sugar
- 1⁄4 cup brown sugar, packed
- 1⁄4 cup Splenda sugar substitute (NOT baking splenda, just the kind straight out of the 3.8 oz. pour-spout box)
- 1⁄8 cup cocoa powder (unsweetened)
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 2 tablespoons nutella (a hazelnut-chocolate spread)
- 1 egg
- 1 teaspoon vanilla extract
- 1 1⁄4 cups whole wheat flour (or all-purpose flour)
- 1⁄2 cup semi-sweet chocolate chips
- Preheat oven to 350°F.
- In a medium bowl, mix butter, sugars (including splenda), cocoa powder, baking soda, and salt together until fluffy.
- Add the Nutella, and mix in well.
- Add egg and vanilla, and mix in thoroughly.
- Slowly add flower while continuing to mix. Blend thoroughly.
- Stir in chocolate chips. (Can add 1/4 cup of chopped nuts here, if you wish.).
- Spoon heaping teaspoons of the dough onto an ungreased cookie sheet.
- Bake for about 12 minutes at 350°F.
- Cool cookies on cookie sheet for about 2 minutes before attempting to take cookies off sheet.
I used margarine, all sugar (granulated brown sugar), all-purpose flour, and choclate spread... there went all the "healthy" parts of it! The people for whom I was making them don't really care for such things, though, so it worked out well. Thanks for posting. Made for My-3-Chefs, November 2008.