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Granulated sugar substitute to equal 1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons skim milk
1/3 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
1. Heat oven to 375°F.
2. Beat butter, sugar and sugar substitute in medium bowl until well blended. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Stir in small chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet.
3. Bake 7 to 9 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely. Makes 36 cookies.
I tried this recipe because of a diabetic in the family. My family loved them. If you know what sugar substitute (I used Splenda) tastes like, you can taste it. I think next time I'll do the sugar and substitute half and half. This is going to be one of our new regulars! By the way, I didn't get near the yield it said. I was only able to squeeze out 20 cookies.
A quick easy recipe. Be aware, unless you make quarter size cookies, you won't get 3 dozen. I did teaspoons and got 16 cookies. Worked great for me, I don't like waiting around for pan after pan. My sugar substitue was 8 packets stevia in the raw which could have been even less, plenty sweet! This yielded a great cookie that was cakey in texture and nicely soft.
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