Serves:Makes 36 cookies
CarbsPerServing:~30 grams total Prep Time:1 hr
Effort:Easy
Ingredients:
.8 cups Atkins Bake Mix
2 Tbl. unsweetened chocolate 1 tsp baking powder
3/4 tsp salt
1 stick (1/2 cup) unsalted butter 1/2 cup sugar (splenda)
3 large eggs
1 lb bittersweet chocolate
(I used 1 bag of LowCarb
Success sugar free semi-
sweet chocolate chips
plus 3 PureDelite dark
chocolate bars, because that was what I had in my kitchen)
How to Prepare:
Preheat oven to 350 degrees. Stir together bake mix, cocoa and baking powders and salt.
In a double boiler, melt 3/4 of the chocolate and all the butter; stir until smooth.
Remove chocolate mixture from heat and stir in sugar. Mix eggs in one by one. Combine with dry ingredients and mix until just combined. At this point, I mixed in the additional chocolate chips, though you may want to save them to sprinkle on the dough before baking.
Chill dough, covered in fridge, for 10-60 minutes.Drop rounded tablespoon
measures of dough about 1 inch apart on greased cookie sheet. Stud cookies with additional
chocolate, if you didn't mix it into the batter earlier.
Cook for 10 minutes. DO NOT OVERCOOK!!! Cookies will have a cake-like texture.
These are great for chocolate lovers. I got the recipie off Epicurious.com (originally from Gourmet magazine) and altered it slightly for us low-carb lovers.
Enjoy!Describe what you're looking for in as much detail as you'd like.
Our AI reads your request and finds the best matching books for you.
Popular searches:
Join 2.9 million readers and get unlimited free ebooks