Ingredients
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6 tablespoons butter, softened
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2 tablespoons light butter, softened
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1/4 cup Splenda brown sugar blend (equal to 1/2 cup brown sugar)
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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2 -3 tablespoons cocoa (I like Droste)
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1/2 teaspoon baking soda
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1/8 teaspoon salt
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2 tablespoons skim milk
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1/2 cup sugar-free chocolate chips (If yo can't find the chips, a bar chopped into bits works too)
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1 large egg
Instructions
- Preheat oven to 375°.
- In medium bowl, beat butters and brown sugar together until well blended. Add egg and vanilla continuing to beat well.
- Stir together flour, cocoa, baking soda and salt. Add dry ingredients alternately with milk to butter mixture.
- Stir in small chocolate chips (or chopped chocolate).
- 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.
- Remove from cookie sheet to wire rack. Cool completely.