Low Sugar Double Chocolate Chip Cookies

Submitted 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."

 

• Ready In: 17mins
• Ingredients: 11
• Serves: 36

ingredients

• 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

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.

Reviews

[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!

 

[J-Lynn]

The flavor is good, the texture and body of the cookie is not. They very obviously do not taste like regular cookies. I was surprised that mine seemed a bit grainy; I did use brown sugar not Splenda.

 

[HokiesMom]

Yummers!!! These are exceptional cookies. It is like having a little piece of chocolate cake but better!! So moist and flavorful! These gems pack a punch of goodness! DS loved them with a glass of milk too! Just a hint - remove them from the baking sheet within a minute and you'll have no problems... but wait too long and they stick a little. Received 28 cookies using a small cookie scoop. Thanks Toni! Made to celebrate the Summer Spectacular Event in the cooking tag games forum July 2009.

 

[marissawhall]

Exceptionally addictive. These are cake like and have enough chocolate to mellow my cravings. I, being a sweet tooth, didn't substitute the sugar or butters-the fatter the better I say. I like to apply a yummy cookie frosting to the tops. Now that I have Agave sweetener I will try it in place of the brown sugar.

 

[Bluenoser]

This was so good it should be illegal lol. Could hardly tell these were low sugar cookies. Will be adding this to my list of favorites so i can make them over and over again. Thanks.