Who doesn't love chocolate, right? When Russell Stover launched their new sugar free baking chocolate chips I jumped at the chance to try these out with some of our fave recipes. I've been experimenting with lower sugar options without sacrificing taste, and these taste just as good as the regular baking chips.
As many of you know hubby has Celiac disease and I love to create gluten free recipes that everyone else in the family will love just as much. My flourless dark chocolate brownie cookie recipe is a family favorite, and Russell Stover's sugar free dark chocolate baking chips are a perfect ingredient. Whether you want a brownie or a cookie these hit the spot. These have a crackly crust on the outside and fudgy goodness on the inside-- the best of both worlds in my book! The kids don't even mind that these cookies are gluten free, and as a Mom I feel even better knowing there's a little less sugar in these, too.
Makes two dozen cookies
1 c. white sugar
1 c. brown sugar
1 1/2 sticks of butter
4 large eggs
2 tsp vanilla extract
2 c. cocoa powder (regular or dark)
1/4 tsp salt
1 c. chopped walnuts (optional)
Heat sugars and butter in microwavable bowl until bubbly, stirring occasionally. Once bubbly, beat well with a hand or stand mixer for two minutes (this is what helps create the crackly crust on top). Add in eggs and vanilla and beat with hand mixer for two minutes.
Add the cocoa and salt to the batter and beat for another 30-60 secs.
Fold in the chocolate chips and nuts (optional). Batter will be slightly thin, so let it rest for 15-20 minutes. It should thicken as it rests. Preheat oven to 350 degrees while you're waiting for batter to rest. Scoop about 3 tbsp at a time onto greased cookie sheet. Bake 14-15 minutes. Optional to press a few more dark chocolate chips into the tops when they come out of the oven.
Enjoy! XO, JuJu
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