Chocolate Crackle Cookies

Created With: Baking Mix - Chocolate

We've had so many requests for cookie recipes and we finally got around to finishing our testing (with a big push from JH in Plano, TX as she got the ball rolling with her Chocolate Gingerbread Cookies recipe).  Here's what we did to get 16 fantastic Chocolate Crackle Cookies:

INGREDIENTS:
4 tablespoons softened butter OR
2 tablespoons softened butter combined with 2 tablespoons canola oil
1/2 cup Splenda Sugar Blend (this is half sugar, half Splenda)
1 egg
1 teaspoon vanilla extract
1/2 package (173 grams on a kitchen scale) Southaven Farm Chocolate Baking Mix
1 tablespoon powdered (confectioners) sugar, more or less

In the bowl of an electric mixer, beat butter (or butter and canola oil) and Splenda Sugar Blend on low speed until creamy.  Add egg and vanilla and continue beating on low speed until well combined.  Add 1/2 package Southaven Farm Chocolate Baking Mix and beat on low speed until everything comes together and forms a stiff dough.

Using about one tablespoon, make walnut-sized balls.  Roll in powdered (confectioners) sugar and then re-roll in your hands to evenly distribute sugar.  Place on parchment-lined baking sheets.  (These cookies do not spread much.)  Bake at 400 degrees for 8-10 minutes, rotating baking sheets from top to bottom/front to back after 4 minutes.  Allow cookies to cool for 2 minutes and then remove to baking rack.

NUTRITION INFORMATION per cookie (1 of 16):
100 calories, 4 grams fat, 2 grams fiber, 14 grams carbohydrate