Chocolate Cookie Recipes (Fun to Make With the Kids) Part 2

CHOCOLATE DUNK COOKIES

1 3/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
8 squares semi-sweet baking chocolate, divided
3/4 cup margarine, softened
2 tbsp firmly packed Splenda brown sugar blend OR 1/4 cup firmly packed brown sugar
3/4 cup SPLENDA granular
1/4 cup egg substitute
1 tsp vanilla extract
1 cup chopped nuts

Preheat oven to 375 degrees. In small mixing bowl, mix together flour, baking soda and salt. Set aside. Coarsely chop 5 squares of the chocolate and set aside. In a large mixing bowl, beat margarine, brown sugar, and SPLENDA with electric mixer on medium speed until light and fluffy. Add egg substitute and vanilla extract; mix well. Gradually add flour mixture to egg mixture beating until blended. Stir in chopped chocolate and nuts. Drop by heaping teaspoonfuls onto ungreased baking sheets. Dough drops should be two inches apart. Bake 11 to 12 minutes or until lightly browned. Cool 1 minute before removing from cookie sheets. Cool completely on wire racks. Melt 3 squares of chocolate in microwave as directed on package. Dip one half of each cookie into the melted chocolate. Place in single layer on waxed paper and let set until chocolate is set.

Note: This recipe uses some ingredients that make it diabetic friendly. You can make the following changes, if you do not have diabetics in your family: Substitute 1 egg for the egg substitute and 3/4 cup granulated sugar for the Splenda granular.

Enjoy!
By Linda Carol Wilson
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit http://grandmasvintagerecipes.blogspot.com

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