Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: More than 10
Origin: American
Special Features: Kids Love It
Kids can help make it
Make Ahead
Vegetarian
Meal Type: Snack
Dessert
Ingredients
1/4 cups All-purpose flour (175 g before sifting)
1/3 cup Unsweetened cocoa powder
1/2 teaspoon Baking soda
4 tablespoons Light butter, at room temperature
7 tablespoons Regular butter, at room temperature
1/3 cup (packed) splenda brown sugar blend
2 tablespoons Splenda baking blend
1/4 teaspoon Fine sea salt
1 teaspoon Pure vanilla extract
White Chocolate Pieces (600 calories worth...you can use any kind of chips - chocolate, peanut butter, etc.)
Preparation
Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
Sift the flour, cocoa and baking soda into a medium bowl.
Using a stand mixer, beat the butter until soft and creamy (paddle attachment works best). Add the sugars, salt, and vanilla and beat for a few more minutes.
Add the flour mixture. Beat slowly so the flour doesn't fly everywhere, stopping now and again if necessary to turn the batter with a spatula in order to make sure the wet ingredients on the bottom made their way up to the top. The dough should be thoroughly mixed, but it may look a little crumbly or dry.
Scrape up all the dough and form into a large round ball with your hands. Divide the dough in half (you can weigh each half to be sure they were equal) and then roll the halves into two "logs". They should be about an inch and a half or so in diameter. Wrap the logs in plastic wrap and refrigerate for at least three hours (and up to three days).
Three hours later: Remove your logs from the plastic wrap (Or just remove one and freeze the other or bake it later). Cut each log in to 20 cookies, about 1/2 an inch thick, for a total of 40 cookies (you may get 41 cookies out of it). If you have a scale, cut each cookie into 1/2 ounce portions. If you get a cookie that is slightly over half an ounce, just cut a bit off and set it aside for a cookie that is slightly under half an ounce (at which point you can just smush the extra bit on to the cookie).
Place the cookies on your lined cookie sheet, about half an inch apart from one another. Bake in the preheated oven for 11-12 minutes (I baked mine for 11 minutes and 30 seconds, and felt that I could've taken them out after 11 minutes).
Cook's Notes
Nutrition for 1 cookie: 62.6 calories, 3.8g fat, 5.6g carbohydrates, >1 g protein
Nutrition Information