Cocoa Crisp Cookies Recipe

Ingredients

• 1/4 cup Unsalted Butter
• 1/2 oz Unsweetened Baking Chocolate
• 1/2 cup SPLENDA sugar blend for baking
• 1 pinch powdered sugar
• 1 egg
• 1/3 cup Bob's Red Mill low-carb all purpose baking mix
• 1 tsp baking powder
• 1/4 cup Unsweetened Cocoa Powder
• 1 1/2 tsp Vanilla Extract
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F.
2. Line baking sheet with parchment paper.
3. In small saucepan, over medium heat, melt butter. Swirl pan until butter is lightly browned, about 1 minute.
4. Transfer butter to medium bowl.
5. In a double boiler, melt unsweetened baking chocolate, over barely simmering water, about 1 minute. (Or melt in a microwave oven.)
6. Stir chocolate into melted butter, add sugars, and whisk briskly. Add flour, baking powder, cocoa powder, vanilla, and salt and whisk until smooth.
7. Drop batter by teaspoons, about 2 inches apart, onto prepared baking sheet.
8. Bake until set in center, about 10 minutes.
9. Cook cookies on rack.

Additional information